Cream Cheese Chicken Chili
adapted from Tried and Tasty
(Printable Recipe)
http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
We liked this - very easy to put together. Doesn't make lots - one little bowl left over. Had it with a green salad and homemade bread.
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts
Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
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