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Crock Pot Cream Cheese Chicken Chili

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Picture of Crock Pot Cream Cheese Chicken Chili
I am a soup maker, my soups turn out great and we live on them year round, but especially in the winter. I use the crock pot, (slow cooker) a lot.  I am a morning person so planning and creating supper first thing in the morning is right up my alley.  I love reaching the end of my day and having supper ready to serve.  This recipe will serve 3-4 people, but I need to feed 7 people this evening so I will give you the 3-4 serving recipe but my pictures will show it doubled.  This is an easy recipe to double.  So let’s get started.

Step 1:

Picture of
Ingredients:
1(+/-) pound frozen, boneless, skinless chicken (or two chicken breasts)
1 15 oz. can black beans
1 15 oz. can corn
1 10 oz. Mexican style tomatoes
1 8 oz. package cream cheese
½ cup water
1 package Ranch dressing mix (about 1 ½ Tbs.)
1 tsp. chili powder
1 tsp. ground cumin

Supplies:
Slow cooker
Wooden Spoon (not shown)
Measuring spoons
Liquid measuring cup (not shown)
Can opener
Colander (not shown)
 
peads924708 months ago

It is windy, rainy and cold outside. This sounds wonderful. I'm going to try it and suggest my daughter-in-law do so as well! Thanks!

spikeseller8 months ago
Thank you for a great sounding recipe that I am making for supper tonight. Nice instructable.
craftknowitall (author)  spikeseller8 months ago

You are welcome.

rtapp1 year ago
Is awesome! I added southwestern ranch and adobo seasoning and this is fabulous. Need to double recipe cause leftovers are a must for this dish!!
craftknowitall (author)  rtapp1 year ago
Thanks you!
ladyxan2 years ago
I am going to try this, but with the white chili beans instead. =) Thanks!
bajablue3 years ago
I'm sure this is delicious!!!!
Gosh that looks tasty! I'd love to have a nice big bowl with corn bread on the side :D