Thursday, March 29, 2012

Slow Cooker Cream Cheese Chicken Chili

Alright so I have one more soup/chili recipe to post before it definitely gets too warm to make anymore!  I LOVED this recipe! It is SO easy because you just throw everything in the crock pot and then let it sit all day.  And it tastes SO good! Very creamy and delicious! I even used frozen chicken breasts and it turned out wonderful.  One tip for shredding the chicken when it is cooked- throw the chicken into a kitchenaid mixer straight from the crock pot and set the speed to low/medium for around 20 seconds.  You will then have beautifully shredded chicken in seconds! The best tip I've seen on Pinterest so far!

 Cream Cheese Chicken Chili
from Plain Chicken, adapted from Tried and Tasty

1 can black 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

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top 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.

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