From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Crock Pot Cream Cheese Chicken Chili
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Instructions
1
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Spray the crock of your slow cooker with non-stick cooking spray.
2
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Place diced onions and bell pepper in the bottom of the slow cooker.
3
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Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
4
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Add minced garlic.
5
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Pour chicken stock into the crock.
6
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Cover and cook for 5 hours on low.
7
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When finished cooking, use two forks to shred the chicken.
8
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Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
9
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Cover and cook for 30-45 minutes more.
10
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Stir until all cheeses are blended into the broth and it has a creamy consistency.
11
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Serve in bowls and top with green onions and crispy tortilla strips.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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