


Crockpot Chicken Chili
My apologies in advance, but you will start to notice a lack of comfort food recipes on my blog because I AM THE BIGGEST THAT I’VE EVER BEEN and I am fed up! Shoutout to COVID for literally ruining everything lol, including my half-ass accountability. I say half-ass because my food choices were never the greatest but before COVID, but I was at least consistently active. Always out and about shopping or at the park with my kid…or somewhere besides the bed or my couch. Before COVID, I used to take the train to work which required a short walk to and from the train and a bunch of running up and down the stairs to catch the next train. I also used to walk to lunch with my co-workers and there was a gym in my apartment complex. Anywho, just know that from here on out if I do post a recipe that isn’t considered healthy, it’s going to be either my future cheat day OR I’ve lost at least 20 lbs. This recipe is a great way to go out with a bang, it is delicious and of course by using the crockpot, it requires minimal effort. Without further ado, here is my Crockpot Chicken Chili recipe 🙂


Crockpot Chicken Chili
Ingredients
- 2 frozen chicken breasts
- 1 package of cream cheese (8 oz.)
- 1 can Rotes tomatoes
- 1 pack Ranch dressing mix
- 2 cans sweet corn (1 drained, 1 not drained)
- 1 can black beans (drained)
- 1 tbs. cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tbs garlic powder
- 1 tbs smoked paprika
- Mozzarella cheese for topping (optional)
Instructions
- Turn your crock pot on with the 6 hour setting
- Put frozen chicken breasts in crockpot
- Pour every other ingredient on top, including the cream cheese
- Stir occasionally throughout the 6 hours
- Shred the chicken while in the pot after about 4.5 hours
- Serve over Rice or with a cornbread muffin and top with mozzarella cheese
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