Monday, September 14, 2015

Crock Pot Four Cheese Jalapeno Chicken Chili



I know it's not Fall yet but I am definitely in fall cooking mode, which means I am using my Crock Pot a lot more. I'm also making more Fall recipes like this Three Cheese Jalapeno Chicken Chili. If you are a spice addict like me then you will definitely want to give this chili a try!


Crock Pot Four Cheese Jalapeno Chicken Chili
Serves 4
WW PP=7
Cal 276, Carbs 17.5, Fat 11, Fiber 2, Protein 25.5


Ingredients
12 oz. boneless skinless chicken breasts
1 tbsp. chili powder
1 tsp. garlic powder
1 jalapeno deseeded and finely chopped
1 cup fat free chicken broth
1 can great northern beans, rinsed
2 oz. reduced fat cream cheese
1/4 cup reduced fat sour cream
1/2 cup shredded Kraft three cheese blend
4 slices bacon, cooked crisp (I used center cut)
tortilla chips, crackers, sour cream for additional toppings, if desired


Arrange chicken in bottom of crock pot. Season with chili and garlic powder. Next add in the jalapeno, chicken broth, and beans. Cover and cook on low 4 hours.

Break chicken into pieces and add in your cream cheese, sour cream, and shredded cheese. Continue cooking an additional 20-25 minutes or until cheese is melted.

Spoon into bowls and top with crumbled bacon and any other toppings of your choice. Enjoy!

1 comment:

  1. Looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

    ReplyDelete

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