Wednesday, December 16, 2015

Cheesy Chicken Crock Pot Chili

I used to make Chili ALL the time, especially way back in my single days. It was so easy and versatile. Fast forward a few years and once married I made Chili at least once a week. My husband easily got burnt out on the stuff so Chili once a week turned into Chili once a month and then once every couple of months. You get the idea. Anyhoo, since it's been months since we last had Chili of any type I decided on this Cheesy Chicken Chili. It can be made on the stovetop or Crock Pot and it is absolutely delicious!

Cheesy Chicken Crock Pot Chili
Serves 4
Cal 338, Carbs 29.7, Fat 9.5, Fiber 6, Protein 32.7

16 oz. boneless skinless chicken breasts
1 pkg hidden valley fiesta dry ranch seasoning
1/4 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!

1 comment:

  1. Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
    Miz Helen


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