Instructions:
1. Prepare the Slow Cooker:
- Place the chicken breasts (or thighs) at the bottom of the slow cooker.
- Add the ranch seasoning mix, taco seasoning, garlic powder, onion powder, cumin, and chili powder (if using) on top of the chicken.
2. Add the Creamy Ingredients:
- Cube the cream cheese and place it on top of the chicken. This will melt into the chili as it cooks and create a creamy base.
- Add the diced tomatoes with green chilies (do not drain), drained and rinsed kidney beans (or white beans), corn, and chicken broth to the slow cooker.
3. Cook the Chili:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
4. Shred the Chicken:
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir everything together to combine. The cream cheese will have melted into a smooth, creamy base.
5. Add Bacon:
- Stir in the crumbled bacon into the chili for a crispy, salty bite. You can either use cooked bacon or bacon bits. For the best flavor, freshly cooked bacon adds a great crunch.
6. Serve:
- Ladle the chili into bowls and top with shredded cheese, a dollop of sour cream, and a sprinkle of chopped green onions for added flavor and color.