Slow Cooker Cream Cheese Chili Recipe

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I love how easy and delicious this recipe is. You can just throw your frozen chicken breasts and other ingredients into your slow cooker and a few hours later you have an amazing dinner waiting for you!
Slow Cooker Cream Cheese Chili Recipe:
(Recipe from Eat Cake For Dinner)

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix 1 tsp. cumin
1 Tbl. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders, 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.

*This does have a little bit of spice to it, so you may want to try plain diced tomatoes rather than Rotel with green chiles or a little less chili powder.

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  1. Natalie says:

    Oh my gosh, it has Ranch in it!?! I’m sold! Cream cheese, ranch and chili are three of my favorite things! This is officially on my menu for next week. Thanks for sharing!

  2. jdavis says:

    Made this tonight with hamburger instead of chicken (the comment above got me curious) and it turned out delish! I went ahead and browned my ground beef first and drained off the grease before putting it in the crockpot. Otherwise I followed the directions and cooked it on LOW for about 6 hours. Not sure if this is technically a Mexican dish, but we had it as a tortilla chip topping/dip and really liked it!

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