Monday, August 20, 2012

Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)
Crock Pot Cream Cheese Chicken Chili over Rice
Adapted slightly from Rita's Recipes 

2 frozen chicken breasts
1 can Rotel tomatoes (with diced green chilies)
1 cup of frozen corn (or one can)
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tbs. cumin
1 tsp. chili powder
1 tsp. onion powder
1/2 cup water (skip this if you're using canned corn)
1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.


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