Saturday, January 18, 2014

Creamy Chicken Chili

I always revert to this recipe when it gets cold because I always seem to have the ingredients on hand! When you're tired most days, there is a very fine line before you just throw up your hands and go run to a drive-thru. If I can think ahead, I can take the guesswork out of dinner for several days thanks to left-overs!

Creamy Chicken Chili
courtesy of Plain Chicken

2 chicken breasts
8 oz. of fat free cream cheese
1 pkg. dry ranch dressing
1 can black beans, drained and washed
1 can corn, drained
1 can Ro-Tel, undrained
1 tsp. onion powder
1 tsp. cumin
1/2 to 3/4 Tb. chili powder (add more if you wish, I think this spice can easily become very overwhelming!)

Place chicken on bottom of crock pot. Place black beans, corn, and ro-tel on top of the chicken. Put spices on top of the veggies. I also add the cream cheese at this point (on top of everything and let it melt), but you can wait until the chili has cooked to do so. I personally don't see much of a difference. Cook 6-8 hours on low.

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