Crock-Pot Cream Cheese Chicken Chili

Canned vegetables make it quick and easy to prepare, and the Crock-Pot does the hard work for you. I’ve made with both fresh and frozen chicken.

Ingredients

• 2 boneless, skinless chicken breasts (frozen or fresh)
• 1 can Rotel diced tomatoes with green chilies
• 1 can corn kernels (do not drain)
• 1 can black beans (drained and rinsed)
• 1 pkg Ranch dressing mix
• 1 Tbsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 8 oz pkg cream cheese

Directions

• Put chicken in Crock-Pot
• Top with tomatoes, corn, black beans, Ranch dressing mix, cumin, chili powder and onion powder; stir to combine
• Top with cream cheese
• Cook on low for 6-8 hours (less if using fresh chicken), stirring to blend in the cheese
• Shred the chicken and return to Crock-Pot
• Serve as soup or over rice

Chili

This chili is based on my mom’s recipe (spiced up a tad) and I’ve been making it for years. It’s the perfect go-to for afternoons of watching football or cold weather.

Ingredients

• 1 lb ground beef
• 2-3 stalks celery, diced
• 1 medium onion, diced
• 2 Tbsp Olive Oil
• 1 clove garlic, minced
• 15 oz can tomato sauce
• 15 oz can crushed tomatoes
• 14.5 oz diced tomatoes
• 6 oz tomato paste
• 1 Tbsp chili powder
• 1 tsp cayenne pepper (optional)
• 1 tsp sugar
• 16 oz can kidney beans, drained
• 15 oz can black beans, drained
• Cheese and/or sour cream for garnish

Directions

• Heat oil in pan; saute celery, onions and garlic in oil over medium high heat until tender
• Add beef to pan and brown; drain excess fat if needed
• Add tomato sauce, diced tomatoes, crushed tomatoes, tomato paste and spices. Stir to combine and bring to a boil
• Reduce heat to low, cover and simmer for at least an hour
• Add kidney beans and black beans. Recover and simmer at least 20 minutes.
• Top with cheese and sour cream (optional)