White Chicken Chili

Being lazy and a Crock-Pot go hand in hand, and it's sure a lazy day around these parts. Here is another fantastic dish made from a wonderful thing that takes up major property on my counter. Not to mention is a pain in the arse to get out of the closet. But, who's complaining? Not me. I'm not an ungrateful garbage disposal. It cooks some mean food, all the while I do nothing. And for that, Crock-Pot, you are a-o-kay in my cook book.

Crock-Pot White Chicken Chili

|| ingredients ||

1 can Black Beans
1 can Corn, undrained
1 can Rotel, undrained
1 package Ranch Dressing Mix
1 package Chicken Taco Mix
1 8 oz package Cream Cheese
3 Chicken Breasts

- Drain and rinse the beans.

- Place chicken breasts in the Crock-Pot, then pour in beans, undrained can of corn, and undrained can of rotel.

- Open Ranch and chicken taco mixes and pour over. Stir together. Place cream cheese on top. 

- Cook on low for 6 hours. Stir in cream cheese around hour 5 and shred chicken with two forks. Stir and let cook for another hour. Serve over rice, in tacos, in burritos, or over tortilla chips!!