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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock-pot Cream Cheese Chicken Chili Recipe

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This recipe for Crock-pot Cream Cheese Chicken Chili is from Kelsey's Bridal Shower, 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:  
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 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8-oz pkg. cream cheese
Directions:
Directions:
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 then top with the cream cheese.
Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Number Of Servings:
Number Of Servings:
4

 

 

 

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