Creamy Chicken Chili (Print Version)

# Ingredients:

01 - 8 slices of crispy bacon, chopped into bits.

02 - 2 chicken breasts (roughly 2 pounds), no bones or skin.

03 - 1 cup of sharp cheddar cheese, shredded fine.

04 - 3 cups chicken stock.

05 - 14 oz can of fire-roasted diced tomatoes.

06 - 1 can (15 oz) black beans, rinsed and drained.

07 - A can (15 oz) of corn, liquid removed.

08 - 2 green chile cans (8 oz total), diced.

09 - 1 can (15 oz) pinto beans (rinsed first).

10 - 2 packets of ranch dressing seasoning.

11 - ¼ cup tomato sauce, like El Pato or any plain variety.

12 - A block of cream cheese (8 oz), softened and cubed.

13 - 2 teaspoons each of ground cumin and chili powder.

14 - Salt and pepper, adjust to your liking.

01 - Toss your chicken breasts into the crockpot first. Then add everything except the cheese for later.

02 - Close the lid and set to low for 6-8 hours or high for 4-5 hours. Make sure the chicken's done all the way.

03 - Take cooked chicken from the pot and shred it with two forks until nice and fine.

04 - Return the shredded chicken to the slow cooker. Stir in cheddar cheese till melted and creamy. Taste and add salt or pepper.

05 - Pour into bowls. Add sour cream, lime, cilantro, or any topping you like.

01 - Perfect for pre-cooking meals or feeding a large group.

02 - Adjust the spice level to suit your preference.