Monday, December 19, 2016

Slow Cooker Creamy Chicken Chili



I definitely needed another "warm me up" type of meal for dinner tonight and what's better than a piping hot bowl of chili! I've been making a lot of it lately but when it's frigid like this, I tend to make it more often. This dish is hearty, healthy, and comforting. My kind of chili!


Slow Cooker Creamy Chicken Chili
Serves 4
WW PP=8
Cal 338, Carbs 29.7, Fat 9.5, Fiber 6, Protein 32.7


Ingredients
16 oz. boneless skinless chicken breasts
1 pkg hidden valley fiesta dry ranch seasoning
1/2 cup chicken broth
1 can rotel, undrained
1 can great white beans, rinsed and drained
1/4 cup shredded Monterrey jack cheese
1 cup shredded American cheese

Arrange chicken in bottom of crock pot. Sprinkle with ranch seasoning. Add in remaining ingredients except for cheese. Cover and cook on low 3 hours.

Break chicken into piece and stir in cheese. Continue cooking another 30 minutes or until cheese is melted. Serve with your favorite chili toppings. Enjoy!

2 comments:

  1. This looks delicious! Can't wait to try it out, already pinned! Thanks for sharing!
    Erica @ thefirst-taste.com

    ReplyDelete
  2. I am sure ready for a great bowl of chili, this looks so good. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
    Miz Helen

    ReplyDelete

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