Friday, February 1, 2013

Crock Pot Chicken Chili

Like I explained earlier...the crock pot and I are inseparable right now.  This dish was explained to me as the "best recipe" she has ever made from Pinterest by my cousin.  We decided to give it a try and thoroughly enjoyed it.  All of the ingredients are things I always have in my pantry and paired with fresh tortillas or tortilla chips, you can't go wrong if you are looking for a simple, tasty meal.

1 can black beans, rinsed
1 can corn, undrained
1 can original Rotel tomatoes, undrained
1 package dry ranch dressing mix
1 tsp cumin
1 TBSP chili powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp pepper
2 chicken breasts
1 C diced onion
1 TBSP olive oil
2 garlic cloves, minced
6 oz. cream cheese (the original recipe called for 8 oz., but 6 oz. was plenty)

Heat the olive oil in a large skillet and cook the onions for 6-8 minutes until soft.
Add the garlic and cook for 1 more minute, stirring.
Put the chicken, onion and garlic, beans, corn, tomatoes, and seasonings in the crock pot.
Place the cream cheese on the top.
Cook for 6-8 hours on low or 3-4 hours on high.
About halfway through cooking, stir in the cream cheese (it should be melty by that point).
Before serving, shred or cube the chicken and then return it to the crock pot.

*This recipe was slightly adapted by Cookie Sundays from Budget Savvy Diva.

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