Sunday, January 27, 2013

Wildtree Crock pot Chicken Chili

Ranch Chili Chicken

2 chicken breasts (about 12 ounces)
1 (15 ounce) can black beans; drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
1 medium onion, finely chopped
1 cup frozen corn
1 (10 ounce) can diced tomatoes with green chilies, un-drained
1/2 tablespoon Wildtree Chipotle Lime Rub
1 bag Wildtree Creamy Ranch Dressing & Dip Mix
¼ cup cilantro; chopped
1 cup water
1 tablespoon Wildtree Chicken Bouillon Soup Base
1 (8 ounce) package Neufchatel cream cheese

Method of Preparation:
Place the chicken breasts in the bottom of the slow cooker. ?Add the black and white beans. Add finely chopped medium onion, corn, un-drained can of diced tomatoes with green chilies?Top with Chipotle Lime Rub, Ranch Dressing Mix, and chopped cilantro. Mix together the water and Chicken Bouillon; pour over the top of the ingredients in the slow cooker. Finally place your cream cheese in the center. Cover and cook on low for 6 hours. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).? After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks. Place the chicken back into the slow cooker and stir to combine everything. Serve over rice, hot dogs, or with tortilla chips.

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