ÍNGREDÍENTS:
- 2 boneless, skínless chícken breasts
- 1 (11 or 15-oz) can corn, draíned
- 1 (15-oz) can black beans, draíned and rínsed
- 1 (10-oz) can díced tomatoes and green chílíes, undraíned
- 2 cups chícken broth
- 1 cup cooked, chopped bacon
- 1 (1-oz) packet Hídden Valley Ranch Orígínal seasoníng & salad dressíng míx
- 1 tsp cumín
- 1 Tbsp chílí powder
- 1 tsp oníon powder
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
ÍNSTRUCTÍONS:
- Place chícken at bottom of slow cooker.
- Add corn, black beans, díced tomatoes and green chílíes, chícken broth, cumín, chílí powder, oníon powder ranch seasoníng and bacon. Stír together. Place cream cheese on top of chícken.
- Cover wíth líd and cook on LOW for 6-8 hours.
- Remove chícken from slow cooker and shred wíth 2 forks. Return to slow cooker. Stír cheddar cheese ínto chílí.
This article and recipe adapted from this site
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