A couple weeks back I saw a friend Instastory a cream cheese chili…
I immediately asked for the recipe and went out the next day to get the ingredients so I could make it myself. It didn’t disappoint!
I adopted the recipe from here.
Crockpot recipes are basically life for us. We have such long days, are in and out of the house, and most nights have something to be at. The last thing we want to do is come home at 8:30 and cook dinner. (Ugh, like last night!) So, the Crockpot saves us weekly. This recipe literally you pour everything in and are like… “uhh… this can’t be right.” But it is.
4-5 dark chicken thighs, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, do not drain
1 can kidney beans, do not drain
1 t chili powder
1 8-oz pkg. cream cheese
1) Put the chicken in the crock pot.
2) Top with the tomatoes, corn,
the beans, chili powder, salt and pepper to taste
stir to combine then top with the cream cheese.
3) Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.
4) Shred the chicken into large pieces
We ate ours with tortilla chips in it!