Cream Cheese Chicken Chili in the Crockpot
Do you love chili, but don’t have time to babysit a pot on the stove all day? Then this Crockpot Cream Cheese Chicken Chili recipe is for you! Throw everything in the slow cooker in the morning and come home to a hearty, delicious dinner waiting for you.
INGREDIENTS:
1 Can Rotel undrained
2 Boneless skinless chicken breasts
1 Packet of Ranch seasoning
8 oz. Cream cheese
1 tsp. Onion powder
15 oz. Can of black beans rinsed and drained
1 Tbsp. Chili powder
15 oz. Can of corn undrained
1 tsp. Cumin
DIRECTIONS:
Add the chicken to the Crockpot.
Spread the Rotel, corn and beans over the chicken.
Sprinkle with the chili powder, cumin, onion powder and Ranch seasoning. Stir to combine well.
Top the mixture with the cream cheese.
Place the lid on the Crockpot, and cook for 6-8 hours on low.
Remove the chicken breasts from the Crockpot and shred.
Return the chicken, and stir to combine everything well before serving.