I need to start this out by saying that we ALWAYS double this recipe - so buy enough to double it - I promise you won't regret it! (I double everything but the chicken - instead of 2 chicken breasts I add 3. Our crockpot fits 3 chicken breasts and all of the other ingredients doubled just right once the chicken in shredded at the end). It makes perfect leftovers - though when hosting a party with this we hardly ever have leftovers! It also freezes really well if you are meal prepping or gifting to someone! I found this recipe a few years back, and since then we have made it so many times... I have had non bean lovers, love this recipe - cream cheese haters, did not hate on this recipe... something about how this all blends together makes it so so delicious! We serve with tortilla chips or rice - or both! Add a little shredded cheese or some sour cream on top! Enjoy, and let me know in the comments what you think when you make it! :)
Ingredients
1 15- oz. can black beans
1 15.25- oz. can corn undrained
1 10- oz. can Rotel tomatoes undrained
1 package ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8- oz package light cream cheese
2 chicken breasts
Instructions
Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes (undrained), and black beans on top of chicken.
Top with seasonings and ranch dressing mix. Stir together.
Place cream cheese block on top. Cover with lid and cook on high for 4 hours or low for 6-8 hours.
After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!
Nutrition
Calories: 284kcal | Carbohydrates: 23g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Sodium: 700mg | Fiber: 2g | Sugar: 9g
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