Perfect for Super Bowl weekend!
Slow Cooker Cream Cheese Chicken Chili
2 chicken breasts
1 can (10oz.) diced tomatoes and green chilies
1 can (11oz.) white Shoepeg corn
1 can (15.25oz.) black beans, rinsed
1 packet (1oz.) dry ranch seasoning mix
1 Tbsp. cumin
1 Tbsp. chili powder
1 package (8oz.) cream cheese
In a slow cooker, place chicken breasts on the bottom. Dump in remaining ingredients in order. Place lid on slow cooker and cook on low for 6 hours. Remove chicken breasts and shred with a fork. Replace shredded chicken in cooker and stir well. Offer sour cream to top it off and serve with fried tortillas.
The Sutton Central Version: Kick it up by using the hot version of diced tomatoes and green chilies and replacing corn with Southwestern style corn. If we use it as a dip, we like to add about 1/4 c. chopped jalepenos. Use kitchen shears…
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