By Nicole Hamby
Slow Cooker Cream Cheese Chicken Chili
5 steps
Prep:10minCook:6h
This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.
Updated at: Thu, 17 Aug 2023 12:23:29 GMT
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Ingredients
15 servings
3chicken breasts
frozen is fine
2 x 15.25 ouncecan black beans
drained and rinsed
2 x 15.25 ouncecan corn
undrained
2 x 10 ouncecan diced tomatoes & green chilies
undrained, ROTEL
2 x 1 oztaco seasoning
packages, use this in lieu if all other seasonings but not with other seasonings
2ranch dressing mix
1 ½ teaspooncumin
1 ½ tablespoonchili powder
1 ½ teaspoononion powder
8 ouncelight cream cheese
package, cut in chunks
Instructions
Step 1
Place chicken on the bottom of the cooker. Cover with the canned vegetables. Top with seasoning. Stir. Place cream cheese on top.
Step 2
Cover with lid and cook on low for 6 to 8 hours.
Step 3
Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
Step 4
Cook for additional 30 minutes.
Step 5
Serve with shredded cheese on top & white corn tortilla chips!
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