{Crock Pot} Cream Cheese Chicken Chili

I started making Cream Cheese Chicken Chili about the same time I started blogging (nearly 8 years ago…holy cow) and could not get enough of it. Not only did my family think it was delicious but so did thousands of readers. And it’s easy to see why–it’s quick, it’s cheap, it’s easy and it’s delicious. I’ve made some changes to the original over the years but I have no doubt you’re going to love it. So pull out your Crock Pot and let’s get busy!

INGREDIENTS

2 chicken breasts, frozen

1 can, Rotel tomatoes and chilies (undrained)

1 can whole kernel sweet corn, undrained

1 can black beans, drained and rinsed

1 packet, Ranch dressing dry mix

1 tsp. cumin

1 tsp. salt

1/2 tsp chili powder

1 tsp. onion powder

1 brick of cream cheese

DIRECTIONS

  1. Place frozen chicken breasts on the bottom of the Crock Pot.
  2. Pour Rotel, corn, beans and spices over it.
  3. Top with cream cheese.
  4. Cook on low for 7-8 hours.
  5. Shred the chicken before serving and serve over rice.

Easy, right? Have you made this recipe before? Tell me about it! For more easy, delicious recipes, check out my Recipe Box page.

 

 

 

 

**This is a fan favorite recipe from Fun Home Things. 

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