White Chicken Chili

　
•White chicken chili•
(slow cooler or crockpot)

2 cans of black beans
2 cans of corn, undrained
2 cans of rotel, undrained
1 pack of ranch dressing mix
1.5 tsp cumin
1.5 tbsp Chili pwd
1.5 tsp onion pwd
1 8oz pack of crm cheese
3-4 chicken breasts
1/2 tsp cayenne pepper
3/4 tsp garlic pwd
1 cup diced onion (don't really measure this...I just use an onion)
3 garlic cloves, minced
approximately 1 cup of water (this is optional depending on how thick you like your Chili...if left out, its almost dip consistency)

　
　
The original recipe called for olive oil...because the directions below say to cook the onion and garlic...I don't believe in this when it comes to crockpot recipes, but, to each their own.

1.In a skillet, cook onions until tender, then add garlic and cook for one minute.

2.Set your crock pot to low and add chicken, onions and garlic, black beans, corn, rotel, all the seasonings, and ranch mix.

3.Stir

4.Add cream cheese on top. Just lay the block right on top and leave it there. Cook on low for 6 to 8 hours.

5.Before serving shred chicken and place back into slow cooker.

6.Mix cream cheese block. This will take a few minutes!

Amanda Hudgins Kuzma