Spicy Cream Cheese Chicken Chili

I had to have this recipe after watching my colleague, Will, devour it for lunch two days in a row. He got the recipe from his wife, Sarah, and it’s delicious! A quick and easy slow cooker meal that’s addictive.

 Ingredients

2 Chicken breast (frozen is fine)

1 can of diced tomatoes

10 oz can of Rotel diced tomatoes with chiles (optional)

1 can of black beans drained

1 can of sweet kernel corn with juice

1 small onion (optional)

1 package of Hidden Valley Ranch dry dressing

8 oz block of cream cheese-cut into blocks ( I used “light” to save on calories.)

Loads of cumin, ground black pepper, garlic powder, sea salt, chili powder, red chili flakes, Worcestershire sauce, and any other seasonings you like. (I used taco seasoning instead of chili powder.) You can kick up the spice of by adding jalapenos and/or hot sauce.

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Directions:

Place the two chicken breasts in the bottom of the slow cooker and pile all the other ingredients on top. Let the dish cook on low for 6 to 8 hours. Or if you started cooking late like me, cook it on high for 4 hours. Take the chicken out and shred it with two forks. Stir the chili, test it for taste and add more seasonings if needed. Put the shredded chicken back in. Let everything meld together for another 30 to 45 minutes on low and serve.

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It’s great alone or over a bed of rice. I put some tri-color tortilla strips in mine.

Stay blessed,

Barbie

 

 

 

 

 

 

 

 

 

 

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