Greetings! I have a wonderful weeknight recipe right here for you. Made easy in the slow cooker, this Ranch Chicken Chili will satisfy all!
All it takes for this delicious recipe is some pantry staples, and your slow cooker. I’m all about some easy recipes, especially during the work week.
Usually I serve this with skillet cornbread and a salad. It could also be served over cooked pasta, with a loaf of garlic bread, or even on top of slider buns. However you want to enjoy it is up to you!
Can this recipe be made in the instant pot?
You betcha! See my notes at the bottom of the page to see how.
Can I sub out any of the ingredients?
Of course! In my pictures, I show the chili with no tomatoes. This is partly because my son doesn’t like them, and partly because I was completely out of canned tomatoes. This was made during the “corona days”, when we couldn’t get to the store as much.
Feel free to sub the black beans for kidney beans, add more or eliminate the tomatoes and green chilies, or swap the spices to your own tastes.
That being said, I would recommend using regular cream cheese and not light cream cheese as the regular stuff melts a little better.
I also recommend Hidden Valley Ranch seasoning and dressing mix. I’ve used other ranch powders before and they aren’t the same.
I hope you enjoy this seriously addictive weeknight meal. Oh, and I almost forgot to mention, this recipe calls for BACON, so you know it will be good! Just saying! Enjoy, folks!
Slow Cooker Ranch Chicken Chili
Ingredients
- 2 chicken breasts
- 2 cups chicken stock
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 block cream cheese
- 2 tablespoons (1packet) dried ranch powder
- 2 tablespoons chili powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked to crispy, then crumbled
Instructions
- Line slow cooker with plastic liner.
- Add chicken breasts to slow cooker.
- Pour in chicken stock, black beans, corn, tomatoes, and chilies.
- Add ranch powder, chili powder, garlic powder, onion powder. Mix all together in slow cooker.
- Top with block of cream cheese.
- Cover and cook on low for 6 hours.
- Remove lid, easily shred chicken with two forks and mix with all ingredients.
- Add cheddar cheese, stir to combine.
- Top each individual serving with bacon crumbles. Enjoy!
How to make in the Instant Pot:
Pour 1 cup of chicken stock in pot, add chicken breasts and seasonings. Cover, seal, and set to manual for 8 minutes. Once finished, allow pressure to release for ten minutes, release the remaining pressure, remove chicken, and then shred. If there’s too much liquid, drain some and reserve about half a cup in pot. Return shredded chicken to pot, add beans, corn, and tomatoes, stir, then add cream cheese and cheddar cheese on top. Set Instant Pot to saute, mix well, and allow the cheeses to melt and all ingredients to incorporate. Top with bacon before serving.
Leave a Reply