Slow Cooker Cream Cheese Chicken Chili
This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can black beans drained and rinsed
- 1 can corn undrained
- 1 can diced tomatoes undrained
- 2 chicken breasts (frozen is fine)
- 1 hidden valley ranch dressing mix
- 0.5 package light cream cheese cut in chunks
- Carbohydrate 20.0989720796349 g
- Cholesterol 0 mg
- Fat 0.86252383493565 g
- Fiber 6.41165548286666 g
- Protein 6.19657050052727 g
- Saturated Fat 0.159337257952637 g
- Serving Size 1 1 serving(s) (153g)
- Sodium 15.7471279505581 mg
- Sugar 13.6873165967682 g
- Trans Fat 0.158549035996622 g
- Calories 105 calories
Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6 to 8 hours. Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes. Serve!
