{Recipe} Crockpot Cream Cheese Chicken Chili

Now that the weather is getting cooler I've been on the lookout for some chili recipes. I came across this recipe.

It is delicious and has a great kick to it. I don't think it is too spicy at all but I know that a few might think it is so I'll recommend that you adjust to your preference. My picture looks a little soupy and that's because Sean wanted to eat it right away. But when we had some the next day it had the thickness of chili to it. So let it sit for a few if you prefer thicker chili.

Ingredients:

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts (I used 4 because I love leftovers)

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. 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.