Thursday, December 8, 2011

Crock Pot Cream Cheese Chicken Chili

I have had a STRESSFUL morning! J and I bought a new car in Odessa over Thanksgiving. We bought a Ford Focus Hatchback, I love it! But getting an out of state car registered in California is very stressful and expensive!! I am telling J no presents for me for Christmas as my new car is present enough. AND maybe he will go to the DMV next time, that would be the most amazing present of all. After that experience, I need a cocktail and it is only 10 AM......

I am sure everyone of your Pinterest lovers already have this recipe pinned on your "foodie" board. Even the name sounds appealing, Cream Cheese makes everything better!

Crock Pot Cream Cheese Chicken Chili

1 can black beans
1 can corn
1 can rotel
1 ranch dressing mix packet
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
2 chicken breasts or 5 chicken tenders, frozen
Drain and rinse beans.
Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans.
Top with seasonings and ranch mix.
Stir together.
Place cream cheese on top. Cover with lid and cook on low for 6-8 hours.
Stir cream cheese into chili.
Use 2 forks to shred chicken.
Stir together and let cook for 30 more minutes.
You can serve alone or over rice or topped with sour cream, cilantro and chips, whatever you want!
This dish got better and better. I ate it several days later and the flavors had really fused together, yummy, yummy!!

4 comments:

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Elaine said...

This looks SO good...thinking I might put it in the crock pot for tomorrow since I have all of the ingredients on hand! :)

Anonymous said...

This is so delicious! My daughter is a super picky eater and she asked for a third helping! Thanks for sharing!

Anonymous said...

Made it and loved it! The whole fam did, I'm going to have to make two batches next time. I want to try freezing it for an easy meal but there weren't any left overs! Yum!