Slow Cooker Cream Cheese Chicken Chili
One word - amazing! It is made in the crockpot - my favorite preparation method. This only took 5 minutes to throw together before work. You could even mix it up the night before and just turn the crockpot on before heading out the door. The chili was delicious! We both loved it. It was even great reheated for lunch the next day. I doubled the recipe for a 5 qt. crock pot. Also substituted one of the cans of black beans for pinto beans.
- Preparing Time: 5 minutes
- Total Time: 8 hours and 5 minutes
- Served Person: 6
crockpot
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 can black beans
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 can corn undrained
- 1 can rotel undrained
- 1 package ranch dressing mix
- 1 8 oz package light cream cheese
- 2 chicken breasts
- Carbohydrate 26.2131612323932 g
- Cholesterol 251.0735 mg
- Fat 53.0003715929254 g
- Fiber 5.10373518106189 g
- Protein 65.4254523282982 g
- Saturated Fat 16.8271351789172 g
- Serving Size 1 1 Serving (458g)
- Sodium 683.722739459685 mg
- Sugar 21.1094260513313 g
- Trans Fat 4.78696286860628 g
- Calories 849 calories
Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
