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Chicken chili made in the slow cooker with a cream cheese sauce.
Ingredients
- 2 (5 ounce) skinless, boneless chicken breast halves
- 1 (15.25 ounce) can corn, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (8 ounce) package light cream cheese, cubed
Directions
Step 1
Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
Step 2
Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 430 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat7g | 36% |
| Cholesterol72mg | 24% |
| Sodium1721mg | 75% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber11g | 39% |
| Total Sugars4g | |
| Protein31g | |
| Vitamin C9mg | 47% |
| Calcium140mg | 11% |
| Iron5mg | 28% |
| Potassium850mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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