Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili – black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken.

Slow Cooker Cream Cheese Chicken Chili – black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken. This chili is THE BEST! Everyone always raves about it. I love how simple it is. Can throw everything in a freezer bag and have a quick freezer meal later. We make this once a week during the cold weather months.
Slow Cooker Cream Cheese Chicken Chili - black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken. This chili is THE BEST! Everyone always raves about it. I love how simple it is. Can throw everything in a freezer bag and have a quick freezer meal later. We make this once a week during the cold weather months.

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.

Slow Cooker Cream Cheese Chicken Chili - black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken. This chili is THE BEST! Everyone always raves about it. I love how simple it is. Can throw everything in a freezer bag and have a quick freezer meal later. We make this once a week during the cold weather months.

Yield: serves 6

Slow Cooker Cream Cheese Chicken Chili

prep time: 5 MINScook time: 6 hourtotal time: 6 hours and 5 mins

ingredients:

  • 1 can black beans
  • 1 can corn, undrained
  • 1 can Rotel, undrained
  • 1 (1-oz) package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 (8-oz) package light cream cheese
  • 2 boneless, skinless chicken breasts

instructions:

  1. 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. 
  2. 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.
  3. **Can place all ingredients in a freezer bag and freeze for a quick freezer meal later.**

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Comments

  1. You may have answered the question about the serving size, but I don't see it. How many servings does this recipe make?

    1. There is an enzyme in beans that causes gas. Draining and rinsing canned beans gets rid of this enzyme that has gone from the beans into the water.

  2. THe fact that I can use frozen chicken breats is awesome! This is definitely a keeper to try !

    Thanks for sharing ! xo. A Southern Bee Diary

    🙂

  3. YUM! Must make this for the cold weather. Thanks for sharing!

    ps I'm one of your newest followers and just love so many of your recipes here. Thanks for keeping my recipe addiction going 🙂

    1. I've made this many times before, and think it would be awesome with leftover turkey. In fact, you could probably just simmer it in a soup pot rather than using a crockpot if your meat is already cooked. Or put it in the crockpot for maybe 2 hours and stir it up.

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