Crockpot Cream Cheese Chicken Chili
Crockpot Cream Cheese Chicken Chili
This recipe is from a friend on social media and it is excellent chili! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 chicken breasts, boneless, skinless
- 1 package cream cheese, cut into quarters, (8 oz / 226 g)
- 1 packet ranch dressing mix, Shortcut
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder, or as desired
- 1 teaspoon onion powder
- 1 can whole kernel corn, undrained, (15 oz / 425 g)
- 1 can Rotel tomatoes and chilies, undrained, (10 oz / 283 g)
- 1 can black beans, undrained, (15 oz / 425 g)
Instructions
- Place the chicken in the bottom of your slow cooker.
- add the rest of the ingredients.
- Stir together. Cover and set to Low setting for 6 hours, quickly stir after about 3 hours to mix in the cream cheese.
- Remove chicken breast to a cutting board, shred or dice, return to the pot and stir in.
- Cover and cook for another 15 minutes. Stir to mix everything together.
- Serve and enjoy. Feel free to use chili toppings as you desire.
Notes
Fair cost per serving based on the Rotel, but I am looking at making a shortcut for that and I will update the recipe with that shortcut.
Shortcut: Ranch Dressing Mix.
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