Easy Slow cooker Creamy Chicken Chili

Happy Sunday and NFL football and Broncos day:) 

NFL football means cooler weather and that it has been this past week. After an 8-day heatwave of 111+ degree weather, I was so ready for 3 days of rain and finally in the 80's. Yes, I realize it's almost October and it's still in the 80's but I would rather have it be the 80's than 111 right now :) 

Earlier this past week, I made this Creamy Chicken Chili which is perfect for cooler weather. The original recipe is from All Recipes and can be found HERE. Kevin has to be on an "organic" diet as much as possible as well as no salt or low sodium so we adjusted it to his diet below.

Ingredients:
2-3 boneless, skinless chicken breast
1 can cannellini beans (15oz, white kidney beans)
1 can black beans (15oz)
1 can corn (no salt added, 14oz, undrained)
1 can organic diced tomatoes (14oz)
1oz package of ranch dressing mix
1 tbsp chili powder
1 tsp ground cumin
1 tsp onion powder
1 package cream cheese (8oz)

Directions:
Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over chicken. Sprinkle ranch dressing mix on top, followed by chili powder, cumin and onion powder. Place cream cheese on top. 

Cook on low 6-8 hours or high 4-5 hours. Stir a few times in between. Take chicken out and shred with two forks, put back in for 10-30 more minutes. 

Top with shredded cheese and enjoy:)