crock pot chronicles – cream cheese chicken chili

Ingredients:

  • 4 frozen chicken breasts
  • 2 cans of Rotel tomatoes (original)
  • 2 cans of corn, undrained
  • 2 cans of black beans, drained and rinsed
  • 2 packages of Ranch dressing mix
  • 1 Tsp of chili powder
  • 1 Tsp of cumin
  • (Optional) 1 tsp of onion powder
  • 2 8 oz. packages of cream cheese **if freezing, wait to add this until about 30min-1hour before serving**
  • Optional (but highly recommended): cilantro, sour cream, and avocado for topping

What to Do:

  1. Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours).
  2. If you’re home, stir occasionally.  If not, carpe diem and don’t worry, it’ll be fine.
  3. 30 min. before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks.  Put chicken back in the crockpot.
  4. Then, put the cream cheese in and stir it for a few minutes, encouraging its break-down.
  5. Replace the lid and let hang out for the remaining half hour.
  6. Stir a little more to ensure the cream cheese has melted.
  7. Serve and enjoy!

I made some corn bread waffles and served this over them. Talk about delicious!!!

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2 responses to “crock pot chronicles – cream cheese chicken chili

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