I’ve got a quick, easy, and delicious crock pot meal for you!
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I found this on Pinterest, and decided to give it a go since it’s kind of a variation on one of my favorite quick crock pot staples – salsa chicken.
Have you heard of that one? Take fresh or frozen chicken breasts, a jar of salsa or a can of Rotel tomatoes (not drained), mix in a packet of taco seasoning, and cook on low 6-8 hours or high 4-6 hours. Shred the chicken with a fork, and you’ve got a super-versatile dish: great for chicken tacos, quesadillas, or Mexican Chicken Soup. (Bonus – it freezes really well, so I often make double what we need and freeze the rest in ziploc freezer bags.)
Anyway, this recipe is basically just that – changing up the seasoning and adding cream cheese. Quite honestly, it’s not really “chili” in the traditional sense, but I’m not sure what else you’d call it. It’s too thick to be a soup, but not quite a casserole. Whatever it is, though, it’s easy, and SO yummy!
The link I found for Cream Cheese Chicken Chili via Pinterest was from Rita’s Recipes, but upon a quick Google search I found there were several other extremely similar versions out there, like this one from Plain Chicken.
Bottom line – it is DELICIOUS! I served it up over rice with some cornbread, and it was a yummy and filling meal. (Side note – my hubby hates cream cheese but he still loved this dish!)
- 2 chicken breasts (fresh or frozen)
- 1 can Rotel tomatoes (undrained)
- 1 can corn (undrained)
- 1 can black beans (drained and rinsed)
- 1 t. cumin
- 1 t. onion powder
- 1 T. chili powder
- 1 packet ranch dressing mix
- 1 pkg cream cheese
- Put chicken in the bottom of the crock pot.
- Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir.
- Add cream cheese on top (do not stir).
- Cook on low for 6-8 hours.
- About 30 mins before serving, stir cream cheese into chili.
- Serve alone or over rice.
- If you’re questioning the can sizes, I used a 15 oz can of corn, a 10 oz can of Rotel (I often buy store brand diced tomatoes + green chilis), and a 15 oz can of black beans.
- The chicken should basically shred itself when you mix in the cream cheese, but you can use two forks to pull it apart into smaller pieces.
- You can make your own ranch mix using 2 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried basil, and 1/2 tsp black pepper.
- I used “Fiesta Blend” canned corn with green and red peppers, which gave it a little something extra than plain canned corn.
- You could add a small can of chopped green chilis and/or some cayenne powder if you want a little extra kick
- If you don’t have any canned corn, frozen corn would certainly work, but add a little bit of water in with it to substitute the liquid that the canned corn would have
- You could probably substitute Great Northern or Cannellini beans instead of the black beans if you want
- If you don’t have a can of Rotel on hand, you could substitute plain canned diced tomatoes for less kick, or even a jar of salsa.
- If you don’t have or want rice, serve it up with some tortilla chips to scoop up the chili!
Looking for a good crock pot? Here’s the one I have – and I LOVE it!! It has gotten quite a work out in my kitchen over the years and it’s still going strong. I love the programmable features.
If you like super easy and delicious crock pot meals (who doesn’t??), you’ll also want to try these Crock Pot Ranch Pork Chops:
And here’s my absolute FAVORITE meal prep secret…the rotisserie chicken. Delicious, inexpensive, and SO versatile for easy weeknight meals! Read more of my rotisserie chicken meal prep secrets here.
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