Winning recipe of the Employee Chili Cook-off! 41% of people's votes! Congratulations Esther!
2 Boneless, Skinless chicken breast (approx. 1 1/4lb)
1 (11 or 15oz) can Whole kernel Corn, drained
1 15oz can Black Beans, drained and rinsed
1 10oz can Diced Tomatoes and chilies, undrained
1 4oz can Chopped green chilies, undrained
2 cups Chicken broth (Esther used Better than Bouillon(R) Brand)
1 cup Cooked, Chopped bacon
1 (1oz) packet Ranch dressing and seasoning
1/2 large onion, finely chopped
1 Tablespoon Chili Powder
1 8oz Cream Cheese
1 cup Shredded Cheddar Cheese
1 Cup Shredded Monterrey Jack Cheese
1. Spray slow cooker, place chicken in bottom
2. Add corn, black beans, diced tomatoes, green chilies, chicken broth, bacon, dressing packet, onion and chili powder. Stir together. Place cream cheese on top.
3. Cover with lid and cook on LOW for 6-8 hours.
4. Remove chicken from slow cooker and shred with 2 forks, return to slow cooker. Stir the cheeses into the chili and allow to melt.