Bowled with some Club Crackers

Cream Cheese Chicken Chili

Written by Published on in Slow Cooker

Men Can Cook Chef Level:  Lightweight

Yields 8 servings

Intro

Cream Cheese Chicken Chili is another great Slow Cooker dump recipe that anyone with half a brain can do that includes me!  Quite a few ingredients in this one, but nothing too crazy.  I like to make this one in the morning before work so that I can enjoy Cream Cheese Chicken Chili after work.  Now for this one, I use chicken thighs because I just like them!  You however can substitute and use a couple of large chicken breasts.  Either will work just fine!  You can also add more chicken if you desire sometimes I’ll do 6 chicken thighs or I’ll go crazy and put in eight!

Cream Cheese Chicken Chili also calls for Rotel and a can of Fire Roasted tomatoes.  Now if end up liking this recipe you can spice things up and swap out the regular Rotel for on the many different types of Rotel that you can find here.  I’m thinking about using the Chipotle or Mexican style next time.  That’s all the added comments I have on this one!  Give it a go and enjoy!

Men you can do this!

Ingredients

  • 1 10oz Can Rotel
  • 1 14.5oz Can of Fire Roasted Tomatoes
  • 1 14.5oz Can of Corn
  • 1 14.5oz Can of Black Beans
  • 4 Skinless Chicken Thighs
  • 1 8oz Block of Cream Cheese
  • 1 Cup of Shredded Cheddar
  • 1 TBS of Chili Powder
  • 1 Tsp of Cumin
  • 1 Tsp Onion Powder
  • 1/3 Cup of Ranch Dressing
  • 2 cups of Chicken Stock

Directions

  1. Place the Chicken into the Slow Cooker. Now sprinkle on the seasoning the Chili Powder, Cumin, and Onion Powder.
  2. Now pour the Ranch Dressing over top of the seasoned Chicken.
  3. Add in the Rotel and the Fire Roasted Tomatoes to the Slow Cooker.
  4. Drain the Corn and the Black beans. Then dump them over top of the meal.
  5. Now Pour the Chicken Stock over top of everything and give it a little mix with a large spoon.
  6. Place the Cream Cheese Block on top of everything. Now you will not see this in the pictures below because I opted out of the Shredded Cheddar this particular time.  Sprinkle the cheese over top of everything.
  7. Cover the Slow Cooker and set it too low for 6 to 8 hours.
  8. After it is done cooking remove the chicken and shred up the chicken. Add it back into the Slow Cooker.
  9. Give it a good mix and about 10 to 15 minutes to heat back up.
  10. That should be it! Place in a bowl and if you desire add in some mini club crackers for some crunch!  Enjoy!

Basic Nutrition details (Created in the My Fitness Pal App)

 

Calories 480 Carbs 16g Fat 39.9g Protein 18.3g

 

 

Comments are closed.