Crockpot Chicken Chili

This is one of my quick and easy, dump-and-go crockpot meals that I make in the fall and winter. It's a hearty chili with chicken and beans as your protein and fiber. This Crockpot Chicken Chili is great for football, especially the Superbowl when nobody wants to cook, firepits, and nights when everyone is busy!

For this recipe, you're going to freeze your chicken ahead of time. I try to remember to move my chicken to my refrigerator the night before I'm going to cook this chili, but I've also pulled it directly out of the freezer and put it right in the crockpot.

Crockpot Chicken Chili

• 2 frozen chicken breasts

• 1 can black beans, rinsed and drained

• 1 can Rotel

• 1 can Mexican corn or corn with peppers

• 1 Tbsp cumin

• 1 tsp chili powder

• 1 tsp onion powder

• 1 package of ranch dressing mix

• 1 - 8oz package of cream cheese

1. Place your frozen chicken into the crockpot.

2. Rinse and drain your beans and add them to the crockpot.

3. Add your cans of Rotel and corn, without draining them.

4. Add in seasonings and mix them around, covering the chicken with some of the bean mixture.

5. Top the mixture with your block of cream cheese.

6. Cook on low for 6-7 hours.

7. Once everything is cooked, take your chicken out and shred it with 2 forks. Add the chicken back into the crockpot and stir everything to incorporate cream cheese.

8. Serve with crackers, cheddar, or over rice.

This is also good as leftovers in a burrito! This makes a pretty good crockpot full of chili and has even gotten me second place in a chili cookoff at my kid's school a few years ago.