If you're anything like me, the last thing you want to do on Sundays (besides homework) is cook! Once fall hits, I am all about finding recipes to try in my CrockPot. Every Sunday, my roommates and I eat dinner together because it is the only night of the week where we are all in the apartment, and we watch Revenge on ABC together at 10 p.m. It is my turn to make dinner tonight, so I decided to pull out an old favorite that all of my roommates raved about last year.
My mom is always sending me easy recipes to make, and this one is not only easy, but also delicious. I also have seen it floating all over Pinterest in the last few months. The title for this soup is a mouthful, but explains exactly what it is- CrockPot Cream Cheese Chicken Chili. Woah, that's a lot of alliteration! (Sorry, English major here ;) ) The only instructions for this recipe are to throw everything in the CrockPot and leave it for 6-8 hours! Easy!! I also love how cheap the ingredients are for this recipe. If you already have frozen chicken breasts and spices on hand, you can get the rest of the ingredients for less than ten bucks (and probably way less than that if you get the store brands).
Here is the recipe, and some pics, enjoy!!
CrockPot Cream Cheese Chicken Chili
-2 frozen chicken breasts
-1 can of Rotel with green chilies
-1 can of corn kernels (do not drain)
-1 can of black beans (drained and rinsed)
-1 package of ranch dressing powder mix
-1 tbsp cumin
-1 tsp onion powder
-1 8oz package of cream cheese
Directions:
-Throw all of the ingredients in the CrockPot and cook on low for 6-8 hours (stirring occasionally), then shred chicken and serve
** I like to put the chicken on the bottom then put the rest of the ingredients on top of it, then the cream cheese on the very top.
Enjoy!
xo, K
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