Cream Cheese Chicken Chili
Chili is an amazing comfort food and crowd pleaser do to it’s versatility and that it can be served with most anything. Now imagine adding cream cheese to your chili! This recipe is so easy. Its a fix-it-and-forget-it kind of dinner. I was inspired to make it after finding the recipe on Plain Chicken. First you will need 3 chicken breasts, 1 can of Rotel, 1 can of corn, 1 can of black beans, 1 can of white beans, onion powder, chili powder, cumin and a packet of ranch seasoning.
The recipe is full of flavor with rich seasonings and teens will love it because they can eat it up right after they get back from school! If you are not in any hurry I recommend cooking this on low for 6-8 hours. If time is tight this can be cooked on high for 4-6 hours!
First place your chicken breasts at the bottom of your crock pot.
Then drain and rinse the black beans and drain the corn. Add them on top of the chicken. Next add the Rotel and the white beans all of the seasonings and place the brick of cream cheese on top.
Cook everything for 6-8 hours and then shred chicken with 2 forks. Stir together and serve.
Crockpot Cream Cheese Chicken Chili
- 1 can black beans rinsed and drained
- 1 can white beans
- 1 can corn , undrained
- 1 can Rotel , undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8 oz package light cream cheese
- 2 chicken breasts
Place chicken at bottom of crock pot, then pour whole can of corn, rotel, black beans and white beans on top. Cover with seasonings and ranch mix. Stir together. Place cream cheese on top. 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.
If you like this recipe try this ham and northern bean soup recipe. Just click on the photo and it will take you there.