Slow Cooker Cream Cheese Chicken Chili

Only in Kansas would it be sunny and 70 yesterday and in the low 30's and snowing today. What is better than a hot bowl of delicious chili on a cold, wintery day. Now I love me some beef chili but every now and then it is nice to have something a little different. This chicken chili recipe is exactly what I wanted. It is creamy, hearty, and warms you right up. The best thing about this cream cheese chicken chili is that you throw all the ingredients in the slow cooker and go on about your day. This chili is great all on its own and I doubt you will need anything to eat with a bowl of it, but if you do want something on the side, a nice serving of baked tortilla chips would be complimentary. Try this scrumptious chili recipe the next time it is cold and dreary where you live and let me know how you like it.

Slow Cooker Cream Cheese Chicken Chili
Serves: 6
Adapted by: http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

Ingredients:
1 can reduced sodium black beans, drained and rinsed
1 can reduced sodium corn, undrained
1 can rotel, undrained - we use the spicy rotel, but if you want a less spicy dish you could use original or mild
1 package dry ranch dressing mix
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8-oz package light cream cheese
1 pound boneless chicken breasts

Directions:
-Place chicken breasts in the bottom of the slow cooker.
-Pour the whole can of corn, rotel, and black beans on top of the chicken.
-Next pour all the dry seasonings on top and stir the entire mixture together.
-Place the cream cheese on the top of everything and cover with a lid.
-Cook on low for 6 to 8 hours.
-Once it has cooked, you will want to stir the ingredients together again and shred the chicken breasts with a fork, if the meat didn't shred on its own.
-Serve in a bowl

*TIP: A nice dollop of reduced fat sour cream and some sliced scallions on top are quite delicious.

Enjoy! :)