Crock Pot Cooking

 

Cream Cheese Crockpot Chicken Chile

2 chicken breasts, still frozen
1 can rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 package Ranch dressing mix
1 T. Cumin
1 t. chili powder
1 t. onion powder
1 8 oz. Pkg cream cheese

Put the chicken in the crock pot.
Top with the tomatoes, corn,
The drained and rinsed beans,
Ranch dressing, cumin, onion and chili
Powders.  Stir to combine, then top with
Cream cheese.

Cook on low for 6 – 8 hours, stirring once or twice
To blend in the cheese.
Shred the chicken into large pieces with a fork.
Serve over rice.

Serves 4

This would also make an excellent dip!

Darlene W. Sept. 2014