Crock pot cream cheese chicken chili

With the cold weather dragging on I find myself wanting chili and soup and warm comforting foods. Here is another great recipe I tried out recently. (Thanks Stephanie for sharing) It was really easy, tastes great and it also freezes well. This one was a hit with the hubby too.

Slow Cooker Cream Cheese Chicken Chili:




1 can black beans

1 can corn

1 can Rotel

1 envelope Ranch dressing mix

8 oz low fat cream cheese

2 chicken breasts

cumin (1 tbsp) , chili powder (1 tsp) and onion powder (1tsp)



Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing packet, cumin, onion and chili powders.
Stir to combine, then top with the sofened cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or tacos or with fritos or tortilla chips. This would also be great with some corn bread.

Hope everyone has a great week and enjoys this recipe. XOXO -Brittany

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