Cooking Instructions

• Place 2 pounds boneless, skinless chicken breasts in the bottom of the slow cooker, and add in 3 cups chicken broth, 15 ounces pinto beans, 15 ounces black beans, 15 ounces corn, 14 ounces fire roasted diced tomatoes, 8 ounces diced green chiles, 8 slices cooked bacon, 0.25 cup tomato sauce, 8 ounces cream cheese, 2 packets dry ranch seasoning, 2 teaspoons chili powder, and 2 teaspoons cumin.
• Cook the chili until the chicken has fully cooked through. Cook on low for 6-8 hours or on high for 4-5 hours.
• When the chicken is fully cooked, remove it from the slow cooker and shred it.
• Place the shredded chicken back into the slow cooker along with the 1 cup sharp cheddar cheese, and salt and pepper to taste. Stir everything to fully incorporate.
• Serve the chili with cilantro, limes, sour cream, or any of your favorite chili toppings!