Sunday, January 18, 2015

This one is so Versatile!

I wanted something new for dinner the other night and a friend (Thanks Suzanne!) told me about a recipe she found on Pinterest. It's good, easy, and delicious.  We ate it over rice the first night, made burritos with it another night, and then I ate it over a salad for lunch.  Just thinking about it makes me want it again!

Crock Pot Cream Cheese Chicken Chile

2 frozen chicken breasts
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tb. cumin or 3 drops doTERRA cumin essential oil
1 tsp. chili powder
1 tsp. onion powder
1 8-oz pkg. cream cheese

Cook in a crock pot for 6- 8 hours.  Stir a couple of times during the day. 
Before serving, use 2 forks to shred the chicken up. Stir again.
Serve over rice.