One word - amazing! It is made in the crockpot - my favorite preparation method. This only took 5 minutes to throw together before work. You could even mix it up the night before and just turn the crockpot on before heading out the door. The chili was delicious! We both loved it. It was even great reheated for lunch the next day. I doubled the recipe for a 5 qt. crock pot. Also substituted one of the cans of black beans for pinto beans.
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.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 477 (56%)|
|Amt Per Serving||% DV|
|Total Fat 53g||71 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 251.1mg||77 %|
|Sodium 683.7mg||24 %|
|Potassium 950.7mg||25 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 21.1g|
|Protein 65.4g||93 %|
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Calories per serving: 849
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