Saturday, January 28, 2012

Slow Cooker Cream Cheese Chili

Yumm.  This chili is the perfect way to warm up during the cold days of winter.  It is really easy too.  I threw everything in the crockpot before work, and it was ready when I got home in the evening!  This recipe came from Plain Chicken.

Slow Cooker Cream Cheese Chili
-adapted from Plain Chicken

1 can reduced-sodium black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 Tsp cumin
1 Tbsp chili powder
1 8 oz. package fat-free cream cheese
1 8 oz. chicken breast

Place chicken at bottom of crockpot insert.  Cover with corn, rinsed and drained black beans and Rotel (I used the Mexican lime and cilantro variety - but original works too).  Top with ranch mix and seasonings, then stir.  Place cream cheese on top, cover with lid and cook for 6-8 hours on low. 

Prior to serving, shred chicken using two forks and stir in to chili.

For Weight Watchers members: assuming one batch is 4 servings, each serving would be 6 points+.

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