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Wednesday, March 7, 2012

Green Chili Cream Cheese Chicken (Amy Nunnelly)

6 boneless, skinless chicken breasts (about 2 lbs)
8 oz. package cream cheese (I use light or neufchatel cheese)
small can diced green chilis (I use Ortega fire roasted green chilis)
1 package dry ranch dressing mix (I use Hidden Valley spicy ranch)

Cut the chicken into large pieces, and place the chicken into the bottom of a crock pot.
Sprinkle the dry ranch dressing over the chicken, add the green chilis, and top with the cubed cream cheese.
Cook at least 4 hours on low. I usually cook it 6 hours.

Serve over brown rice.
*You can substitute goat cheese for the cream cheese...less calories and more protein!


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