5.0
(118)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Lightly grease a 6 quart crockpot with cooking spray.
Step 2
Butterfly the chicken breasts and place them on the bottom of the slow cooker.
Step 3
Add the beans, RO-TEL, corn, onions, chicken broth, loose spices, ranch package, and cubed cream cheese to the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 3 - 4 hours. Chicken should read an internal temperature of 165 F on an instant read meat thermometer.
Step 4
Give the chili a light stir occasionally to mix the cream cheese in and to ensure that it melts all the way through.
Step 5
Once the chicken is done, remove it from the slow cooker and shred it with two forks. Stir the shredded chicken back into the chili, and set the slow cooker to high heat for another 30 minutes. After it’s finished cooking, taste and adjust salt and pepper to your preference.
Step 6
Serve hot and garnish with diced cilantro and slices of avocado.
Your folders
easyfamilyrecipes.com
4.0
(2)
150 minutes
Your folders
belleofthekitchen.com
5.0
(15)
240 minutes
Your folders
natashaskitchen.com
5.0
(80)
360 minutes
Your folders
lifeshouldcostless.com
5.0
(3)
Your folders
thecookierookie.com
4.6
(273)
30 minutes
Your folders
lecremedelacrumb.com
5.0
(10)
240 minutes
Your folders
myincrediblerecipes.com
Your folders
unoriginalmom.com
5.0
Your folders
cozypeachkitchen.com
5.0
(2)
15 minutes
Your folders
the-girl-who-ate-everything.com
4.2
(22)
5 minutes
Your folders
pitchforkfoodie.com
5.0
(1)
15 minutes
Your folders
thefoodcharlatan.com
4.7
(81)
480 minutes
Your folders
smalltownwoman.com
5.0
(44)
1 hours
Your folders
smalltownwoman.com
5.0
(44)
1 hours
Your folders
simpleveganblog.com
4.8
(5)
Your folders
yummyhealthyeasy.com
5.0
(199)
360 minutes
Your folders
plainchicken.com
5.0
(103)
360 minutes
Your folders
theyummybowl.com
5.0
(2)
180 minutes
Your folders
butterandbaggage.com