Today's recipe saved my hiney this week. It's been a crazy week academically (all three of my classes prepped for and are taking a test) and getting ready for Homecoming Court, a dance, a Spirit Breakfast, Student Government elections, etc.has made it jam packed with busy. After a couple nights of eggs on english muffins for me and Dave I was so happy to make a "real" dinner.
Christina is the genius reader who originally sent me the recipe for Crockpot Lasagna so when she emailed me this recipe for Crockpot Chicken Chili I completely trusted her judgement. The best part was that I had all of the ingredients for this on hand!
- 1 can corn (undrained)
- 1 can black beans (drained and rinsed)
- 2 cans Rotel
- 1 packet Ranch mix
- Low fat cream cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- About 1 pound of chicken breasts
I think my favorite part of this recipe is that there is absolutely no prep.
Put the chicken in the bottom of the crock pot and put the beans (drained), corn, Rotel, ranch, cumin and chili powder on top.
Mix it all around...
... throw the cream cheese on top (don't mix it in yet)...
... and then cook it on low for 6-7 hours.
This is what mine looked like when I took the lid off at the end of the cook time.
I used two forks to shred the chicken, while mixing in the cream cheese and that's it!
You should totally be impressed with my iPhone food photography skills :) I pinky promise it tastes better than my pictures make it look!
Easy, hearty and super flavorful. It was a little on the spicy side for my kids, so the next time I make it I'll probably cut down (or cut out) the chili powder.
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