I often google recipes and have had good success searching the net, but my favourite recipes are generally those that I’ve collected from family and friends. Although I had never tasted this chili before trying the recipe, it was highly recommended from a friend at work. She said it was one of her family’s favourite recipes and that it was super easy to make. I had been wanting to try it for several weeks, but only got around to it last Sunday. I can’t say there was anything Easter-like about the meal, but it was incredibly good and easy to make.
The original recipe was found on Rita’s Recipes and I only made one small adjustment when I made it. I used my “go to” Spicy Red Pepper canned tomatoes instead of those Rita recommends.
Crock Pot Cream Cheese Chicken Chili:
Makes approximately 4-5 servings.
- 2 frozen chicken breasts* (I love that I don’t even have to thaw them for this recipe!)
- 1 – 19 oz. can of Spicy Red Pepper Tomatoes
- 1 can of kernel corn (with the liquid)
- 1 can of black beans, drained and rinsed
- 1 package of dry Ranch dressing mix
- 1 Tablespoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of onion powder
- 1 – 8 oz. package of cream cheese
Add the first 8 ingredients to the crock pot in the order listed above. Stir to combine and then add the cream cheese on top. Set the slow cooker on low and cook the chili for 6 to 8 hours, stir it once or twice during cooking to mix in the cheese (if you are home). Shred the chicken using two forks. I did mine about an hour before serving and I think this might help the chicken to really absorb the flavours. Serve over a bed of rice.
Honestly, this might be the easiest meal I’ve ever prepared. It took me about 5 minutes to open the can and dump everything in the pot. No chopping or cutting….so easy and yet super yummy. I always know a meal is a hit when everyone in the family gives it a enthusiastic thumbs up and asks for seconds. I’ve come to realize that Mexican type dishes seem to have the best chance of scoring big with the whole family. I feel like I’m on a bit of a roll as the new Chicken Enchilada recipe got high ratings from my family as well.
*I think you could stretch this recipe a bit further by simply adding one more chicken breast. There is enough “liquid” base to support the extra chicken without altering anything else. I haven’t tried this, but think it would be worth a try to have some leftovers for lunches in the fridge.