Cream Cheese Chicken Chili in the Crock Pot!

I saw a similar recipe the other day online and it sounded delicious!  I used that recipe as an inspiration for this one, and in my usual style I changed it up a bit and added a lot of yummy spices and other ingredients.  I put everything in the crockpot around 11am and it smelled great all day while it cooked slowly.  We finally sat down to eat at about 7pm and the chili was perfect!  I topped it with white cheddar cheese, which I love because it is so strong, and it made the chili that much better!  I hope you enjoy it as much as we did!

Cream Cheese Chicken Chili

What you will need:

Crock pot (4-6 quart sized works best)

2-3 chicken breasts (uncooked)
1 10 oz can Whole Kernel Corn (undrained)
1 10 oz can Black Beans (undrained)
2 cans Rotel (undrained)
1 10oz can Navy Beans
1 can Green Chile's (diced)
1 block of Cream Cheese (you can use the Neufchatel that is 1/3 fat to make it healthier)
*secret ingredient
1 tsp Onion Power
1 tsp Tony Chachere's seasoning
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Ground Chipotle Pepper
1 tsp Sea Salt
a few dashes of Ground Cayenne pepper (to your liking but be careful b/c it can get spicy)

First you will need to spray the inside of your crock pot with non-stick cooking spray (Pam works well).  Then place the two-three uncooked chicken breasts in the bottom of the crock pot.

Next pour the undrained cans of corn, black beans, Rotel, navy beans, and diced green chile's on top of the chicken.

Sprinkle all of your spices (onion powder, cumin, chili powder, chipotle pepper, sea salt)  and the *secret ingredient on top.  Then mix that together with the beans, rotel, etc but do not move the chicken from the bottom of the pot.

Next you will put the entire block of cream cheese on top of the beans, etc.  Do not mix it in.  It will melt slowly throughout the cooking process.  Don't worry, because even a few hours into cooking it may still appear to not have melted.  You will mix it all together at the end right before you serve it.  Because I like things spicy, I added a few dashes of Ground Cayenne Pepper on the top :)

Now let it cook on low for 4-7 hours and then mix in the cream cheese.

Serve with sharp white cheddar cheese on top.  Cabot makes a good one.

Hope you enjoy!!