Some day (maybe when I’m 80) I will make all of the recipes that I have pinned on Pinterest. For now, I bring you my latest success: Crock Pot Cream Cheese Chicken Chili (click for the original recipe post).
I had most of the ingredients for this recipe on hand – I actually thought I had all, but I apparently only have Cayenne Pepper not Chili Powder and I must have used my last can of Rotel at my husband’s birthday party. The recipe is unbelievably simple. I was actually planning on having my husband make this during the week for dinner, and he would have easily been able to throw it together. Not saying that he’s not a competent cook – he is – but he likes to keep things simple.
So here’s what you need:
- 1 can of black beans (drained & rinsed)
- 1 can of corn (not drained)
- 1 can of Rotel – I used the Original, which is medium spice (not drained)
- 1 pkg ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8oz package cream cheese
- 2 chicken breast halves or 5 chicken tenders, frozen (I used the breast halves)
Place the chicken breasts or tenders in the Crock Pot first. Combine all of the other ingredients (except the cream cheese) and spoon on top of the chicken breasts. Top it off with the cream cheese. Heat on low for 6-8 hours (mine was probably done by 6 hours, but we let it go the full 8 and it was wonderful!)
As you can see I tried mine with tortilla chips, yummy! My husband could not stop raving about it. It is a little spicy, so if you like something milder, I would try the Mild Rotel. If you want to go really bold, you could get the Hot Rotel!
Maybe I will do this more often… since it was so yummy and successful! Yeah… we’ll see. ;)
RD on the Run 