Monday, May 1, 2017

Slow Cooker Jalapeno Chicken Chili

Happy May 1st! Hard to believe May is here but I'm happy because that means warmer weather, longer days, and we are that much closer to summer! Now I don't tend to make Chili in the warmer months but today is an exception. When it's chilly, rainy, and blustery outside like it is here in chicagoland, Chili is a must! (or at least I think so) I love this Jalapeno Chicken Chili. It is one of my all time favorites. It's cheesy, creamy, spicy and oh so yummy! Perfect for a day like today!

Slow Cooker Jalapeno Chicken Chili
Serves 4
Cal 276, Carbs 17.5, Fat 11, Fiber 2, Protein 25.5

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. Enjoy!


  1. Everything you make looks so delicious, Bridget! This would be so perfect for a rainy spring day! Thanks for sharing!

  2. I can't wait to try your awesome Slow Cooker Jalapeno Chicken Chili! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen


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