Saturday, February 11, 2012

Slow Cooker Cream Cheese Chili

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix (I only used 1/2 package)
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen

Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.

Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.
Recipe & photo via Eat Cake For Dinner


-Melissa- said...

This looks really yummy! I will have to try this out soon.

hoLLy said...

Okay, I posted this before trying it. I would definitely add something else to it, like maybe a bunch of salsa or something to get rid of the beany taste. A little too beany for my liking, but its still good. I also added lettuce and tortilla chips to it after dishing out.