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  • Rebecca Carpenter

    Crockpot cream cheese chicken chili

  • Tia Hauser

    Friday, November 11, 2011 Crock Pot Cream Cheese Chicken Chile Here's a super easy crock pot dish. It starts with two frozen chicken breasts. Put all the ingredients in a crock pot. Drain and rinse the beans. Give it a stir and top with cream cheese. Cook on low for 6-8 hours. If you're home stir after 2 or 3 hours to blend in the cheese. Or just stir when you get the chance. Shred the chicken before serving. Serve over rice. Some chopped cilantro would be nice. Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 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 crock pot. Top with the corn, 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 one or twice to blend in the cheese. Shred the chicken and serve over rice.

  • Laura Simpson

    Rita's Recipes: Crock Pot Cream Cheese Chicken Chili

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Slow Cooker Cream Cheese Chicken Chili REVIEW: This was fantastic and so so easy! I ended up adding 2 cans of chicken broth to get it to the right thickness. We ate it with cheese and tortilla chips. I will definitely be making this again.

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Slow Cooker Cream Cheese Chicken Chili Made this. Awesome. I added about a cup of chicken stock to give it more broth. Also, crumbled corn tortilla chips on each serving. The crunch is a great bonus!!

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RESULTS: Definitely going into the rotation. The boys loved it. Did the chicken alone in the crock pot first and let it cook almost through. Sliced it and then mixed the cream cheese & soup into the drawn liquid from the chicken. Put chicken back into sauce and cooked another 30-45 min. Sauce could be used separate on noodles or rice for a side dish. Use HM cr. chix soup, not the canned.

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