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Cream Cheese Chicken Chili (Easy, Crock Pot) Recipe

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This recipe for Cream Cheese Chicken Chili (Easy, Crock Pot), by , is from The Central Herd Stronger Together Cookbook 2021, 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!

Contributor:  
Contributor:  
Bridget Vanyo

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can black beans (drained)
1 15 oz can whole corn (undrained)
2 10 oz cans Ro*tel® tomatoes (undrained)
1 pouch of Hidden Valley Ranch® dry dressing mix
1 tsp. cumin
1 tbsp. chili Powder
1 tsp. onion powder
1 8 oz package light cream cheese
1 lb chicken breasts

Directions:
Directions:
1) Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes (undrained), and black beans on top of chicken. Sprinkle with the seasonings and ranch dressing. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.

2) Remove chicken breasts and shred, then add back in and mix thoroughly.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes, Cook time 6 hrs
Personal Notes:
Personal Notes:
We had a chili contest at our house and this recipe won hands down. It was a little bit different than traditional chili, but everyone loved it (even though some disputed whether it qualified as a true chili, we ALL thought it was awesome)!

If you want to make it more of a dip consistency, you can cut the Ro*tel back by a can (it has been really popular when I serve it this way as a dip for tortilla chips). If you like it a little thinner, you can add some chicken broth. Guaranteed winner either way!

10 minute prep time makes it ideal for a meal on a busy work day!

 

 

 

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