Tuesday, January 8, 2013

Creamy Chicken Chili

Well, if I'm going to do a week of crock pot meals, you know you're going to get some chili from me.  And this chili is a little bit different, full of delicious flavor and, of course, easy to make.  The creamy sauce pairs well to cut the heat from the chiles and the chili powder, plus the chicken is a nice change from beef chili.  I made this recipe when my Dad came to visit and he liked it so much I sent him home with it so he could make a batch at home.  It's perfect for a chili evening or watching some playoff football (not that I particularly care about playoff football this year, sigh, but some people might).

I will always look at a chili recipe that comes my way, which is why I pinned this recipe from Plain Chicken immediately upon seeing it.  You can adjust the heat by your choice of chili powder and increase or decrease the quantity to your likely.  I found that with the cream cheese to cool things down, 1 Tablespoon gave good flavor without making it overly spicy.  But then again, I also added an extra can of diced tomatoes for extra texture, depth and a little more heartiness.  I used frozen corn rather than canned, as well.  Plus, I used my new secret weapon for shredded chicken: my KitchenAid mixer.  You're going to love this, so check out how in the recipe below.  Serve this up with extra shredded cheese, sour cream and tortilla chips or cornbread and you'll have a cozy meal for a cold winter night.

Creamy Chicken Chili


2 boneless, skinless chicken breast
1 15 ounce can black beans, drained and rinsed
1 14.5 ounce can diced tomatoes
1 10 ounce can diced tomatoes with green chilis
1 cup frozen corn
2 Tablespoons or one envelope ranch dip mix (not pictured)
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 8 ounce package cream cheese

Place chicken in the stoneware of a crock pot.  Top with beans, both tomatoes, and corn.  Sprinkle ranch mix, chili powder, cumin and onion powder over top and stir to combine, leaving chicken on the bottom of the stoneware.

I had a picture of this, but then my computer stole it and ate it. 
 It's simple though, so I trust you can figure it out.

Place cream cheese on top, cover and cook for 6-8 hours.

Remove chicken and shred with two forks.  Alternatively, remove chicken to the workbowl of a stand mixer fitted with the paddle attachment.  Cover the bowl and turn on mixer to medium-low speed for 20 seconds to shred.

Return chicken to crock pot and stir to combine chicken and cream cheese with the rest of the mixture.

Serve with extra shredded cheese, sour cream, chips or cornbread.

Makes about 6 servings.

Happy Baking,
The Cookie Princess

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