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Cream Cheese Chicken Chili Recipe

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This recipe for Cream Cheese Chicken Chili is from Six Picky Chicks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 frozen chicken breasts
2 cans of Rotel tomatoes (original)
2 cans of corn, undrained
2 cans of black beans, drained and rinsed
2 packages of Ranch dressing mix
1 tsp of chili powder
1 tsp of cumin (optional)
1 tsp of onion powder or garlic powder
2 8 oz. packages of cream cheese
Optional: cilantro, sour cream, and avocado for toppings 
Directions:
Directions:
Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours).
If possible, stir occasionally.

30 min. before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks.  Put chicken back in the crockpot.

Add put the cream cheese in and stir it for a few minutes, encouraging its break-down.Replace the lid and sit for the remaining half hour. Stir a little more to ensure the cream cheese has melted.

 

 

 

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