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
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
1/2 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!


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

  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


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