Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

Despite our unseasonable warm winter temperatures here in Iowa the past couple months, old man winter has chased us down. The forecast last night called for wind and snow! Nothing warms your tummy up like a nice warm bowl of chili. I decided to try this easy recipe originally from Tried and Tasty.

It was oh so delicious and oh so EASY! You can't beat an easy dinner when you are trying to make it over your mid-week hump! Enjoy!

Slow Cooker Cream Cheese Chicken Chili

        2 frozen chicken breasts

        1 can black beans

        1 can of corn, undrained

        1 can of petite diced tomatoes, undrained

        1 package of ranch dressing mix

        1/2 t. chili powder

        1 T. ground cumin

        1 8oz. package of cream cheese

DIRECTIONS:  Drain and rinse beans. Place chicken at bottom of the slow cooker, then pour out whole can of corn (undrained), petite diced tomatoes (undrained), 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 let cook for 30 more minutes. You can serve alone or topped with sour cream and Tostitos!