Crock-Pot Chicken Chili
4 chicken breasts 2 cans black beans, drained and rinsed 2 cans diced tomatoes with green chiles 2 cans corn, half-drained 6 Tbsp taco seasoning 6 Tbsp ranch seasoning 1 package cream cheese (8 oz) |
Put all the ingredients in the Crock-Pot except for the cream cheese. Set to high for 6-8 hours. When done, shred the chicken. Add the cream cheese. Heat and stir until the cream cheese has melted. Serve topped with cheddar cheese. Goes great with cornbread.
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