Crocktober: Slow Cooker Cream Cheese Crack Chicken Chili
KOAM’s Tawnya Bach and Michael Hayslip lift the lid on this season’s 4th winning Crocktober recipe. And just in time for this week’s cold front, it’s a “Slow Cooker Cream Cheese Crack Chicken Chili!” — A recipe submitted by Lori Wescott.
SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI
2 boneless skinless chicken breast
1 ( 11 or 15 oz ) can corn, drained and rinsed
1 ( 15 oz ) can black beans, drained and rinsed
1 ( 10 oz) can of diced tomatoes with green chili’s, undrained
2 cups chicken broth
1 cup cooked , chopped bacon
1 ( 1oz) packet hidden valley Ranch original seasoning & salad dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1( 8oz) package cream cheese
1 cup cheddar cheese
Place chicken at bottom of slow cooker.
Add corn, black beans, diced tomatoes, chicken broth, cumin, chili powder, onion powder, ranch seasoning and bacon.
Stir together. Place cream cheese on top of chicken.
Cover with lid and cook on low for 6 – 8 hour’s.
Remove chicken from slow cooker and shred with 2 forks.
Return to slow cooker.
Stir cheddar cheese into chili and stir.
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