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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 Chicken Chili Recipe

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This recipe for Crock Pot Chicken Chili is from All My Best Recipes, 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
4 bread bowls
Directions:
Directions:
Put the chicken in the crock pot. In a bowl, stir tomatoes, corn, beans, ranch dressing, cumin, onion and chili powders. Spoon over the chicken. Top with cream cheese.

Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Pull the chicken out and shred. Stir back into chili.

Remove tops from bread bowls and pull out bread (put in ziplock in freezer to use later). Scoop chili into bowls.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min (plus 6 hours)
Personal Notes:
Personal Notes:
This is super fast for busy day - it's ready to eat when you get home.

 

 

 

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