Crockpot Cream Cheese Chicken Chili
Directions
- 1Add a can of black beans, a drained can of sweet corn, a can of Rotel tomatoes, a tablespoon of chili powder, a teaspoon of cumin, a teaspoon of onion powder, and one ranch packet to your crock pot.
- 2Stir the ingredients well in the crock pot.
- 3Nestle two large juicy chicken breasts into the mixture, squeezing them in if necessary.
- 4Sprinkle about half a packet of taco seasoning on top of the chicken.
- 5Cut a brick of cream cheese in half and place it on top of the ingredients.
- 6Place the lid on the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 7Remove the cooked chicken from the crock pot and shred it using a hand mixer or other tool.
- 8Return the shredded chicken to the crock pot and mix everything really well to combine with the cream cheese.
- 9Serve the chili in a bowl.
- 10Add a dollop of sour cream and sprinkle some cheese on top.
- 11Taste the chili with a fork.
Ingredients
- 1 can black beans
- 1 can sweet corn, drained
- 1 can Rotel tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 ranch packet
- 2 large juicy breasts
- 0.5 packet taco seasoning (hot)
- 1 brick cream cheese
- 1 dollop sour cream
- 1 sprinkle cheese
Equipment
crock pothand mixerfork
Tips
- Use hands to nestle chicken breasts in the crock pot.
- If you don't want it hot, other taco seasoning can be used.
- Shred chicken thoroughly with a hand mixer or other tool.
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