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

6 Hours 10 Minutes
6 Hr 10 Min Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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