Wednesday, February 13, 2013

Crock Pot Cream Cheese Chicken Chili

My husband requests this a couple times a month.  I sent him to work with some for his co-worker to try (coworker asked for it, lol) and he loved it as well.. he demanded I give him the recipe.  So I did.    Its a tiny bit on the spicy side so if you don't like that sort of thing just reduce the chili powder a little.

Crock-Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix (powdered stuff)
1 T cumin
1 t chili powder
1 t onion powder
1 - 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice or as a dip with tortilla scoops.




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