Thursday, September 13, 2012

Crock Pot Chicken Chili

It's been a few months since I'd made this dish, so it was a welcome change to our nightly dinner.  Quick and easy, everyone loves a crock pot.  And the chicken is so tender and delicious.

Crock Pot Chicken Chili


  • 1 can black beans, drained and rinsed
  • 1 can corn, undrained
  • 1 can rotel, undrained
  • 1 package Hidden Valley dry ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp onion powder
  • 1 8 oz package fat free cream cheese
  • 4 4 ounce boneless skinless chicken breasts
  • sour cream (optional)
  • green onions (optional)


  • Drain and rinse black beans.  Place chicken at bottom of the pot, then pour out whole can of corn, 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.
  • You can either leave the chicken breast whole or shred it with a fork.


Source: adjusted from a recipe I found on 

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