I’m going to be running around today and tomorrow getting a lot done before I start my job on Thursday. I found this recipe because I wanted to make something with a home-style feel but easy to assemble in the Crock Pot while I’m out most of the day. I stirred once in the first hour of cooking, then again when I got home and the chicken was ready to be shredded and served. When Jason took his first bite he looked at me and said, “oh, hell yeah!” I would consider this a success.
Slow Cooker Creamy Chicken Chili
(Recipe credit to SimplexFood)
4 chicken breasts, frozen
2 cans Rotel tomatoes, with chilies
2 cans whole corn kernels, not drained
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 tablespoons cumin
2 teaspoons chili powder
2 teaspoons onion powder
2 8 oz packages cream cheese
1. Place chicken in the crockpot.
2. Top with tomatoes, corn, beans, dressing mix, and spices. Stir to combine then top with cream cheese.
3. Cook on low for 6-8 hours, stirring a couple times to blend the cheese.
4. Shred the chicken into large pieces and serve over brown rice with avocado.