Monday, November 9, 2015

cream cheese chicken chili

So simple yet so delicious

Slow Cooker Cream Cheese Chicken Chili
Number of Servings: 6


Ingredients
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

Directions
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. 



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6 comments:

  1. MimiNovember 9, 2015 at 7:13 AM

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

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  2. Betsy BrockNovember 9, 2015 at 8:28 AM

    Delish! The ranch dressing packet took me by surprise!

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  3. StaceyNovember 9, 2015 at 10:57 AM

    I'm going to make this!

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  4. Kathleen GraceNovember 9, 2015 at 11:45 AM

    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 :)

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  5. amanda + danielNovember 10, 2015 at 2:08 AM

    I'm excited to try this!

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  6. HeideNovember 10, 2015 at 8:01 PM

    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!

    ReplyDelete