It's been a few months since I'd made this dish, so it was a welcome change to our nightly dinner. Quick and easy, everyone loves a crock pot. And the chicken is so tender and delicious.
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| Brand doesn't matter, this is what I had on hand. |
Crock Pot Chicken Chili
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can corn, undrained
- 1 can rotel, undrained
- 1 package Hidden Valley dry ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp onion powder
- 1 8 oz package fat free cream cheese
- 4 4 ounce boneless skinless chicken breasts
- sour cream (optional)
- green onions (optional)
Instructions:
- Drain and rinse black beans. Place chicken at bottom of the pot, then pour out whole can of corn, 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.
- You can either leave the chicken breast whole or shred it with a fork.
Enjoy!
Source: adjusted from a recipe I found on plainchicken.com
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