Monday, November 9, 2015

cream cheese chicken chili

So simple yet so delicious

Slow Cooker Cream Cheese Chicken Chili
Number of Servings: 6

2 chicken breast  halves (frozen) 
1 cup chicken broth
1 can black beans, rinsed and drained
1 can corn, undrained
1 can RoTel, undrained
1 pkg ranch dressing mix
1 tsp caraway seeds (or cumin)
1 tbsp chili powder
1 tsp onion powder
1 (8 oz) pkg cream cheese

Drain and rinse black beans. Place chicken at the bottom of the crock pot.  Pour the broth, can of corn, RoTel and drained black beans over the chicken. Top with the ranch mix and seasonings. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-7 hours. Remove chicken, shred it and return it to slow cooker.  Cook for 1 more hour. Stir cream cheese into chili and serve. 


Mimi said...

You had me at cream cheese...and chili! :-)

Betsy Brock said...

Delish! The ranch dressing packet took me by surprise!

Stacey said...

I'm going to make this!

Kathleen Grace said...

This looks so good! I love making at least one soup a week for quick and easy lunches, and just because I love soup. Thanks for sharing your recipe :)

amanda + daniel said...

I'm excited to try this!

Heide said...

made this tonight for dinner. IT was a hit! No black beans so I used white kidney beans. The cream cheese made it very smooth and creamy...So YUM!