Easy Crock Pot Cream Cheese Chicken Chili

You will adore this simple Crock Pot Cream Cheese Chicken Chili formula! My family's number one velvety stew!

 

I LOVE this formula. Not exclusively is it very simple yet it is SOOOOO acceptable! One of my number one suppers to eat, particularly on a chilly evening. Or on the other hand even on a warm one. Doesn't make a difference, this stuff is acceptable. You can eat it without help from anyone else or with tortilla chips like my family enjoys. YUM!

 

At the point when the climate begins to chill off, I love making a colossal slow cooker loaded with this Crock Pot Cream Cheese Chicken Chili for supper. It's one of those dishes that everybody in my family prefers. It's very a group pleaser! I've additionally made this Cream Cheese Chicken Chili for potlucks and stew cook-offs. It's consistently a hit!

 

 

Ingredients

• 1 15.25- oz. can corn undrained
• 1 package ranch dressing mix
• 2 chicken breasts
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 15- oz. can black beans
• 1 tsp. onion powder
• 1 10- oz. can Rotel tomatoes undrained
• 1 8- oz package light cream cheese

 

Instructions

1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
2. Top with seasonings and ranch dressing mix. Stir together.
3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

 

 

 

 

source:https://www.yummyhealthyeasy.com