Wednesday, January 4, 2012
Slow Cooker Cream Cheese Chicken Chili
It is officially chili weather in Alabama - brr. We usually do a traditional beef chili, but I saw this in my google reader and decided to give it a try. One word - amazing!
It is made in the crockpot - my favorite preparation method. This only took 5 minutes to throw together before work. You could even mix it up the night before and just turn the crockpot on before heading out the door. The chili was delicious! We both loved it. It was even great reheated for lunch the next day.
Cream Cheese Chicken Chili
adapted from Tried and Tasty
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts
Drain and rinse black 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 serve.
Cooked by Steph & Eaten by Tadd 1/04/2012