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Tuesday, October 2, 2012

Crock Pot Cream Cheese Chicken Chili

I pinned and tried a new crock pot recipe recently.  It was easy and very tasty.  Every time I use my crock pot, I always ask myself why I don’t use it more!  You can find the original source and pin at http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html.

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Crock Pot Cream Cheese Chicken Chile
2 chicken breasts, still frozen
1 can Rotel
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Place chicken in the crock pot, top with tomatoes, corn, beans, ranch dressing, cumin, onion powder, chili powder.  Stir to combine then top with cream cheese.  Cook on low for 6 hours, stirring one or twice to blend in the cheese.  Shred the chicken into large pieces and serve over rice. **I found that cooking it longer than 6 hours (even on low) makes this really thick.  If this happens, just add some chicken broth.

I served mine over white rice, and topped with avacado and tortilla strips!  Makes for great leftovers too!

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