Crock Pot Cream Cheese Chicken Chili

It's been quite a spell since I've posted a recipe or anything else here on the blog. Life has been crazy hectic since I started teaching again, so I've focused as much of my energy on teaching as possible. But I'm on the first day of my Christmas Break, so I have a little time on my hands. And one of my goals for the next year is to try to post more. So I'm taking a Tinalicious-sized step toward that goal by posting a new recipe. 

Since it's quite cold outside--which is appropriate since today is also the first day of Winter--I want to share a recipe that is sure to warm you up and fill up your tummy at the same time. That's called dual purpose deliciousness, folks.

This is a recipe I've seen a few times lately and I finally decided to try it, and I was not disappointed. It's for Cream Cheese Chicken Chili, and it is so yummy! But the real bonus is that this is super easy to make. You just need a few ingredients and a crock pot. I made a few adjustments to the recipe I saw, as I am wont to do. But you can find the original recipe out there in the blogosphere and the land of all things Pinterest, if you're interested. But this is how I made it.

Crock Pot Cream Cheese Chicken Chili

• 1 - 16 oz. can Bush's Chili Beans, in mild sauce
• 1 - 12 oz. (approx.) bag of Frozen Corn
• 1 - 10 oz. can Rotel tomatoes, undrained
• 1 Package Hidden Valley Ranch Dressing Mix
• 1 TSP Cumin
• 1/2 to 1 TBSP Chili Powder (I just sprinkled some in since my beans were already seasoned)
• 1 TSP Onion Powder
• 1 TSP Granulated Garlic
• 1/2 Cup Chicken Broth (I made mine using Chicken Bouillon Powder) 
• 1 - 8 oz. Package Cream Cheese
• 6 Boneless, Skinless Chicken Thighs
• Salt & Pepper, to taste
• Sour Cream & Shredded Cheese for topping, if desired.

Directions

1. Put the chicken in the bottom of the crock pot.
2. Add the Beans, Corn, Rotel, Dressing Mix, Spices, and Chicken Broth. Stir Together.
3. Put the Cream Cheese on top.
4. Cover the pot with the lid and cook on low for 6-8 hours.
5. Shred the chicken. Original recipe called for removing chicken to shred it, but I shredded mine with forks right in the crock pot. Then stir everything together.
6. Season with Salt & Pepper, to taste.
7. Top with Sour Cream and Shredded Cheese, if desired. 

Doesn't that sound perfect for a cold winter's day? It really is delicious! I bet once you try it you'll want to make a big batch and share it with F·R·I·E·N·D·S.[See what I did there?!]

Or maybe not. ;) 

Now that I've finally posted and shared this yummy recipe of chili goodness with you, I just want to wish you all a very Merry Christmas. And also a New Year filled with health and happiness.