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Comfort food in a bowl, this easy-to-make slow-cooker cream cheese chicken chili can be ready in as little as 3 hours.
If you are doing moderate low-carbing, use the whole can of black beans, or half if you are being stricter and freeze the rest, or use soy beans instead. Simple wholesome ingredients are used. You don't need to keep this recipe for cold nights. I enjoy this sort of meal towards the cooler evening even during summer.
The good news is that you can freeze leftovers, if desired. Some people like to add corn, but obviously that would push the carbs up.
You can use a homemade ranch seasoning mix if you like, but store bought works as well.
This easy comfort food recipe might make your regular rotation as it has in our household.
I like to top my chili with sour cream and things like chopped avocado, green onions, fresh cilantro or flat leaf parsley.
In medium bowl, combine black beans, diced tomatoes, Ranch seasoning, chili powder, garlic, cumin, black pepper and paprika and stir well. Pour over top of chicken. When time is up, use a couple of forks to shred the chicken. The flavor of this chicken is awesome! You can use rotel tomatoes and even the kind with green chilies added. Of all my chili recipes, this is one of my favorites. It is like a thick soup. I use my crock pot quite a bit and never bought an instant pot, since I have a pressure cooker and two slow cookers.
You could add onion powder if it is not already in your ranch dressing mix to the crockpot. If you were to cook this on low, I would cook 6-8 hours, but doing it on high works for me. If you like to amp up the heat, you could add jalapeños, but I would remove the seeds or it could make the chili too spicy. Spices are optimum in this chili, I think. The nutrition of this chili is up there with all the wholesome ingredients in it. You can add a bit more salt, to taste.
If you don't have fresh garlic or canned garlic, you can use garlic powder instead. Ground cumin is a must and green chiles are optional. The total cook time on high is about 3 hours.
I used boneless skinless chicken breasts, but feel free to use whatever chicken you prefer like boneless chicken thighs or chicken tenders. You can increase the chili to one tablespoon chili powder, if desired. Cayenne pepper is another spice that would work well here. Keep leftovers in the refrigerator. It is, of course, possible to make this chili on the stovetop over medium heat. If you like, you can use turkey instead. Some people use pinto beans or great northern beans, but I suggest black beans or soy beans. The prep time is pretty quick for this recipe and, frankly, using the crock pot is superior to stove top.
INGREDIENTS:
2 boneless chicken breasts
2 cups chicken broth/stock (500 mL)
15.5 oz can black beans, drained and (439 g)
14.5 oz can diced tomatoes (411 g)
2 tbsp Ranch seasoning (30 mL)
2 tsp mild chili powder (10 mL)
2 tsp minced garlic (10 mL)
1 tsp cumin (5 mL)
1/2
tsp black pepper (2 mL)
1/4
tsp paprika (1 mL)
8 oz cream cheese, cubed
1 cup shredded sharp Cheddar cheese (250 mL)
7 slices bacon, cooked, diced
Sour Cream for serving
Green onions, chopped for garnish
INSTRUCTIONS:
In
slow cooker, place chicken breasts. Pour
chicken broth over them. In medium bowl,
combine black beans, diced tomatoes, Ranch seasoning, chili powder, garlic,
cumin, black pepper and paprika. Pour
over chicken. Top with cream
cheese. Set on high for 3 to 4 hours and
no longer or the chicken will become like bubblegum as my husband likes to
describe it. Clearly I have made that
mistake before now. Top with shredded
Cheddar cheese and bacon. Serve with
sour cream and garnish with chopped green onions, if desired.
Yield: 8 servings
1
serving (half can of beans)
285.6
calories
22.7
g protein
16.9
g fat
10.9 g fiber
8.3 g net carbs