January 17, 2012

Slow Cooker Cream Cheese Chicken Chili

 Why is it that whenever I am completely out of cream cheese, I find a million things I want to make with it and when I have a million sticks of cream cheese in my fridge, I can't find anything to make with it? Just before Thanksgiving, my grocery store had a killer deal on Philly Cream Cheese, so I bought 10 boxes, thinking I would use them up - no problem.  Well, time flew by - as usual and I realized I still had 6 boxes of cream cheese that were expiring in a week.  So, I have been making recipe after recipe with my cream cheese, because I refuse to let any go to waste. 

This soup is one of those yummy recipes that helped me use up my cream cheese.  It couldn't be any easier to throw together and it is LOADED with flavor.  Usually, I am wishing things had more flavor, but with this soup, I was thinking it could use a tiny bit less flavor?  It was seriously delicious and I know I will be making this one a lot, but next time, I am going to add slightly less seasonings. 

Slow Cooker Cream Cheese Chicken Chili
adapted from:Plain Chicken

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1/2 pkg. ranch dressing mix 
1 tsp. cumin
1 Tbl. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders, frozen

Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.    

Jenn's Notes:  This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible).  I added some water at the end to reach my desired consistency.   

**Update (11/16/2012) - I have decided I like this recipe best without adding any ranch dressing mix.  

12 comments:

  1. YUM,YUM! And those Homemade snickers bars, delish. Thanks for stopping by www.inspiredbyfamilymag.com and leaving a sweet note. I am now following! Stop by again and follow along too!

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  2. This looks delicious... and easy too. My favorite combination!

    Newly following from Foodie Friday. Thanks for sharing this and for the tip about the seasoning. It's definitely going in my recipe file.

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  3. Mmmm this looks amazing! I will have to try soon... maybe for the Superbowl! :)

    seedanibake.blogspot.com

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  4. YUM! You can't go wrong with cream cheese and I love corn in my chili! Pinning this to try soon. Maybe it will convince my hubby that chicken chili can be as tasty as beef! ;)

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  5. Just Pinned I will try this soon...cant today since its friday hehe wish I could!! You have such fun and delicious looking recipies

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  6. Been pinning like a mad lady today :) I had to laugh at the "Costco Size Breast" ... generally, that's how I describe something too when it's from Costco, everything is BIGGER :) ... great recipes you have on here ... hopped over from Six Sisters ...

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  7. Hi Jenn. I originally got your recipe from Six Sisters' Stuff and it has become a family favorite. I make it often, especially during baseball season when no one eats at the same time. Instead of a can of corn, I throw in a bag of frozen corn, and I add two cups of water to thin it out a little bit. Thanks so much for a fabulous recipe!!

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  8. This was delicious! I did only use 1/2 pkg cream cheese and added a can of tomato sauce and a little more spice.

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