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Cream Cheese Chicken Chili (Slow Cooker)
Cream Cheese Chicken Chili (Slow Cooker)

Cream Cheese Chicken Chili (Slow Cooker)

6 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 ounce) Bush's Black Beans, drained and rinsed
2 chicken breasts
1 can (15 ¼ ounce) corn, undrained
1 can (14 ounce) diced Ro*Tel tomatoes, undrained
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 package Hidden Valley Ranch Dressing Mix
1/2 (8 ounce) package Philadelphia Light Cream Cheese
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Let's Make It
1
Drain & rinse black beans.
2
Place chicken on the bottom of the cooker. Then pour whole can of corn (undrained), Ro*Tel, and black beans on top of chicken. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
3
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 serve.
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