Crockpot Cream Cheese Chicken Chili

Today is all about great recipes!

I'm linking up with Allie to share one of my recent favorites for the crock-pot. 

Cream Cheese Chicken Chili

For my bridal shower we asked each person to bring a recipe. 

One of my best friend's gave me this one. 

I made it last week, and we've been eating it ever since!

 Items Needed:

2 or more Chicken Breasts

 1 Packet Dry Ranch

1 Can Rotel Tomatoes

1 Can Black Beans, drained and rinsed

1 Can Corn

Onion Powder

Cumin

Chili Powder

Block of Cream Cheese

This was super easy!

Layer frozen chicken breasts on bottom of crock-pot (I used 3).

Add Rotel tomatoes, black beans, corn and spices. 

Mix together. 

Top with cream cheese. 

Cook on low 7-8 hours. 

Shred chicken. 

Enjoy!

Or

Make some brown rice. 

Layer chicken mixture on top!!
Enjoy!

Since I'm gone so long during the day, and perhaps because I'm afraid something will catch fire, I put all of the ingredients together the night before and baked everything over night. 

It cooked about 8 hours and smelled great when I woke up. 

I pulled the crock-pot off the base. 

Mixed in the cream cheese that hadn't fulled dissolved.

I then, shredded some of the chicken. 

Let it cool. 

Put it in the refrigerator. 

When I came home from work I decided to make some rice and we layered the chicken mixture on top.

What I love about this recipe is that you can use FROZEN chicken breasts. 

You don't even have to cook them ahead of time!!

Also, I don't love tomatoes or beans, but they taste great in this recipe!

Finally, I detest rice. 

My husband suggested having brown rice with it. 

I LOVED the rice with it!!!

Yum! 

This meal made so much that I've eaten it so many times for dinner and taken it in my lunch at school. 

Everyone has been asking what smells so good!!