Creamy Chicken Chili

This is about the easiest crockpot meal you can put together! I love a crockpot recipe that does not require any precooking, chopping, or other prep besides popping open some cans and a pack of meat and dropping it all in the pot. This one fits the bill!

Creamy Chicken Chili

Ingredients:

2 chicken breasts

1 can black beans, drained and rinsed

1 can corn, with liquid

1 can Rotel, with liquid

1 package ranch dressing mix

1 tsp cumin

1 Tbsp chili powder

1 tsp onion powder

1 8-oz light cream cheese

Place the chicken in the bottom of the crockpot. Pour in the can of corn (with liquid), Rotel (with liquid), and rinsed black beans. Add in the ranch mix and other seasonings, and stir. Place cream cheese on top (I sometimes break the cream cheese into pieces first, but you don’t have to.) Cover and cook on low for 6-8 hours, or high for 3-4 hours. Once the chicken is cooked through and tender, remove the chicken and shred. Before putting the chicken back in, stir the cream cheese into the soup mixture until smooth and creamy. Add the chicken back to the pot and stir. Top with shredded cheese, sour cream, cilantro, and tomatoes. Serve with tortilla chips, cornbread, or rice. 

This is a great recipe to have in the crockpot while we’re at church or on days we’ll be coming in right at dinner time. I made this the Sunday before Thanksgiving and enjoyed a simple fall table setting one last Sunday before packing it all up this past weekend. I’m going to miss autumn until next year, but I’m also loving the Christmas around our house now! There is so much to enjoy about every season!

I hope you’ll try this recipe because I promise you won’t be disappointed with the ease or the taste!

Have a blessed day!