SLOW COOKER CREAM CHEESE CHICKEN CHILI

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

slow-cooker-cream-cheese-chicken-chili

BUFFALO CHICKEN CHILI

2 lb ground chicken
1 Tbsp olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 (8oz) cans tomato sauce
2 Tbsp tomato paste
2 cups chicken broth
1/2 -1 cup buffalo sauce
2 Tbsp chili powder
1 tsp cumin
1 Tbsp garlic powder
3 Tbsp dried minced onion flakes
1/2 cup water (optional)

Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven.  Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.


buffalo-chicken-chili