Crock Pot Cream Cheese Chicken Chili


  • 2 chicken breasts, still frozen
  • 1 can Rotel tomatoes
  • 1 can corn kernels, do not drain
  • 1 can black beans, drained and rinsed
  • 1 pkg. 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 crockpot.

Top with the tomatoes, corn,

the drained and rinsed beans,

ranch dressing, cumin, onion, and chili powders,

stir to combine then top with the cream cheese.

Cook on low for 6-8 hours, stirring once or twice

to blend in the cheese.

Shred the chicken into large pieces

and serve over rice.

It can also serve in tortillas or taco shells.

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