The Crockpot is probably one of my favorite cooking appliances (the Instant Pot is sneaking up there to steal its place soon). As a Mom, full time RVer and human being who gets tired of cooking, sautéing, broiling etc. I adore dumping ingredients into a pot around 11 and then dinner ready by 6. How easy is that?
One of my favorites to make, and my husband’s favorite to eat, is Cream Cheese Chicken Chili.
You dump all the ingredients into the crockpot and cook it on low for 6ish hours or high for 4 hours, shred the chicken, stir, and enjoy. It’s so simple but soooooo delicious. Here’s what you need.
- 1 can of black beans (drained)
- 1 can of corn (undrained)
- 1 can of rotes original tomatoes
- 1 pkg ranch dressing mix
- 1 tsp cumin
- 1 TBS Chili powder
- 1 tsp onion powder
- 1 pkg cream cheese
- 2 medium to large chicken breasts
Put the chicken on the bottom, add your spices, add the canned goods, and lastly place the cream cheese on top – DONE!
I like to make this meal with corn bread but my husband prefers to eat it with tortilla chips. Of course if you are a cheese lover you will want to have plenty of cheddar cheese on hand to truly make this a comfort food.
**Some things that I have done (literally over the years) to tailor this recipe to my tastes is to add almost double the seasonings, an additional 4 oz of cream cheese and usually 2 – 3 chicken breasts. I really like flavor and I find that the added seasonings enhance the dish.