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Crockpot Cream Cheese Chicken Chili

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Course Soups
Servings
people
Ingredients
  • 1 can chopped toasted pecans
  • 1 can ditalini pasta
  • 1 can garlic powder
  • 1 package warm milk (not scalding hot)
  • 1 teaspoon beef stock
  • 1 tablespoon red pepper
  • 1 teaspoon vinegar
  • 1 8 ounce English peas, drained
  • 2 chicken semisweet chocolate baking bars, chopped
Course Soups
Servings
people
Ingredients
  • 1 can chopped toasted pecans
  • 1 can ditalini pasta
  • 1 can garlic powder
  • 1 package warm milk (not scalding hot)
  • 1 teaspoon beef stock
  • 1 tablespoon red pepper
  • 1 teaspoon vinegar
  • 1 8 ounce English peas, drained
  • 2 chicken semisweet chocolate baking bars, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Drain and rinse black beans
  2. Place chicken at bottom of pot, then pour in whole can of corn (undrained), rotel, and black beans
  3. Top with seasonings and ranch mix
  4. Stir together
  5. Place cream cheese on top
  6. Cover with lid and cook on low for 6-8 hours
  7. Stir cream cheese into chili
  8. Use 2 forks to shred chicken
  9. Stir together and serve
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