Single batch serves 4:
2-3 chicken breasts (fresh or frozen)
1 can Rotel, undrained
1 can black beans (drained and rinsed)
1 can corn (undrained)
1 packet dry Ranch Dressing
1 block of cream cheese
Put chicken in bottom of crock pot. Add everything except the cream cheese. Cook on low 6-8 hours. Add cream cheese on top of chili during last couple hours. Before serving (about 15 minutes), pull out chicken breasts and shred. Put back into chili and stir cream cheese through.
Serve over rice and with your favorite taco chips. Very filling and yummy.
The batch in the picture above was a double batch. I added double of everything except the black beans, as we had one prefer not too many beans.
Disclaimer: I make no claim to this recipe. It's all over the internet, however, after losing my copy of this recipe, I have determined to never lose a recipe again. This blog is now my permanent access to all my personal favorite recipes. This allows me to make my adaptations and keep notes to self about any adjustments I've made.
Today, I made a single batch with all of the above except the refried beans. I just didn't have any black beans, I grabbed the navy beans. Since they are the kind you heat and eat in the broth, I did not drain them. One other change I made was that I only used half a block of cream cheese. Tasted great.
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