The Best Crock Pot Chicken Chili

• Meat

  • 2 Chicken breasts

• Produce

  • 1 can Black beans
  • 1 tbsp Chipotle chili, powder
  • 1 can Corn
  • 1 tbsp Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 can Rotel tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 package Hidden valley ranch seasoning mix, dry
  • 1/4 tsp Red pepper, ground

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 tbsp Butter
  • 1 8oz package Cream cheese

Found on thebestblogrecipes.com

Ingredients

• 1 can of black beans (drained & rinsed)
• 1 can of corn (drained)
• 1 can of rotel tomatoes (not drained)
• 1 package of Hidden Valley Ranch Seasoning mix (dry)
• 1 teaspoon cumin
• 1 tablespoon chipotle chili powder
• 1 teaspoon onion powder
• ¼ teaspoon ground red pepper
• 1 tablespoon minced garlic
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 tablespoon butter
• 1 medium yellow onion (chopped)
• 1 8oz package of cream cheese
• 2 chicken breasts
• 1 cup of chicken stock

Directions

• In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
• In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
• Add your onions to the crock pot and mix well.
• Cut your chicken breasts in half and add to the mixture.
• Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
• When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.
• Serve with bread and enjoy!