Crock-Pot Chicken Chili

I love recipes where you throw everything into the crock-pot and hours later it has turned into a delicious meal. Other than sauteing the onion and garlic and cooking the rice this recipe is super easy. I didn't even thaw my chicken. Just layered everything, stirred it occasionally till the chicken was tender.

This is a thick chili which could even be used in taco's or tortilla's, but I like it over rice with shredded cheese and sour cream.

Crock-Pot Chicken Chili

2 chicken breasts

1 can black beans rinsed

1 can corn, undrained

1 can rotel, undrained

1 package ranch dressing mix

1/2 Tbsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1 cup diced onion

1 Tbsp olive oil

1 clove garlic minced

1 8 oz package cream cheese regular or light.

Instructions: 

1. Heat oil in a skillet and cook onions for 8 minutes then add garlic and cook for 1 minute.

2. Set your crockpot to low and add chicken, cooked onions and garlic, beans, corn, rotel, all the seasonings and ranch mix.

3. Stir

4. Add cream cheese on top.

5. Cover and cook for 6-8 hours and chicken is done.

6. Before serving, shred chicken with fork.

7. Serve over rice. Top with shredded cheese and sour cream.

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