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Tuesday, September 18, 2012

Slow Cooker Cream Cheese Chicken Chili

While everyone else in the U.S. seems to be having more fall weather, we have been stuck in the high 90's. It is September! I am ready for some of our 75 degree Winter weather. It isn't coming anytime soon, so I am still using my Crock pot to try to keep the house cool. Let me tell you; our air conditioning bill this past month was $632...FOR ONE MONTH! We have it set to 76 degrees and we have a 2 story house. However, having it be almost 100 degrees for a month straight, I guess that is what is expected her in California. Wish we had solar. 

I was actually worried about this dish. I guess what I am trying to say is that this dish tastes WAY better than it looks. My husband and I were so shocked at how good this dish is. It is now on our list of favorites. It is also really easy to make and didn't heat the house. Enjoy!

Gluten-Free Crock Pot Cream Cheese Chicken Chili
adapted from plain chicken
1 can black beans
1 cup frozen corn
1 can Rotel Tomatoes with chili's, undrained
1 tsp parsley
1 tsp basil
1 tsp dill
1 tsp chives
1 tsp garlic powder
2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 Tbsp chili powder
1 8 oz package cream cheese
2 large chicken breasts
*optional sour cream
Drain and rinse black beans. Place chicken at bottom of pot, then pour in one cup of corn, rotel, and black beans. Top with seasonings and place cream cheese on top. 
Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. 
Use 2 forks to shred chicken. Stir together and serve. 
I put a little dollop of sour cream on mine, with some tortilla chips and it was scrumptious!
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