Tuesday, September 23, 2014

Crock Pot Cream cheese Chicken Chili

I made this for the Packers/Jets game.  Some ate it as a dip, some as chili.  I put it together before church.  I pulled the chicken out after church and diced it up and let it continue to cook until 3 pm.  We all liked it.
Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot.  Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.

Stir to combine and then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces(Beth cut the chicken into chunks)

Serve in tortillas or taco shells, with chips(as a dip) or over rice.

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