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Sunday, January 15, 2012

Food: Slow Cooker Cream Cheese Chicken Chili

Well, it's 2012!   I can hardly believe another year has sped by!

We had a very busy holiday season and also some other things that came up which made for some stressful days and a not entirely pleasant holiday....but more on that later.

Winter seems to have finally "arrived" here in Wisconsin. We had a few light snowfalls in early December, flurries really, but it was unusually warm all through November and December and we had no snow on the ground.

The snow finally came last week Thursday.....and colder weather. We spent a day or two clearing snow and shoveling out and I also looked through recipes for hot and hearty meals to warm our tummies!

I found this winner on Pinterest:

Slow Cooker Cream Cheese Chicken "Chili"

1 can black beans, drained and rinsed
1 can corn, undrained
1 can RoTel, undrained
1 pkg ranch dressing mix
1 tsp. cumin
1 Tbs chili powder
1 tsp onion powder
1 -8oz. pkg light cream cheese
2 boneless, skinless chicken breasts

Drain and rinse black beans. Place chicken breasts at bottom of slow cooker pot, then pour out whole can of corn (undrained), Rotel (undrained) and black beans. Top with seasonings and ranch dressing mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Just before serving, stir cream cheese into chili. Use two forks to shred the chicken and stir all together. Serve.

I actually had three chicken breast halves, so I put all three into the crock pot. If you don't have the brand RoTel available in your area, it's just diced tomatoes with green chilies.

I served ours in large soup bowls with a demi-baguette with a little butter. YUM!

Thanks for stopping by!


1 comment:

Carol said...

How fortuitous! Ingredients I have had on hand for some time and not used....til tonight! Ranch dressing mix, RoTel. It must have been meant to be.