Slow Cooker Cream Cheese Crack Chicken Chili

A hearty and tasty jambalaya made in a slow cooker with chicken, sausage, shrimp, and a mix of Cajun spices.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can corn, drained
• 1 10 oz can diced tomatoes with green chilies
• 1 8 oz package cream cheese, softened
• 1 packet ranch seasoning mix
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper optional
• Salt and pepper to taste
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro, for garnish optional

Instructions:

Put chicken breasts at the bottom of a slow cooker

Spread cream cheese, chili powder, garlic powder, onion powder, cayenne pepper if using, salt, and pepper on top of the chicken

Also add black beans, corn, diced tomatoes, and ranch seasoning mix

Add chicken broth and mix everything together

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Using two forks, shred the chicken, and then mix it well with the other ingredients

Put cheddar cheese shreds on top, cover, and wait a few minutes for the cheese to melt

If you want, you can serve it hot with chopped cilantro on top

Have fun