Slow Cooker Southwest Chicken Chili
Minutes Prep Time: 10
Minutes Total Time: 370
Servings: 8
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 370
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (15.25 oz each) whole kernel corn, undrained
1 pkg (1.0 oz each) Ranch dip mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 pkg (30 oz each) boneless skinless chicken breasts
1 pkg (8 oz each) cream cheese
Chopped cilantro and avocado, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 70 mg | 7% |
Carbohydrate | 20 g | 7% |
Cholesterol | 96 mg | 32% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 12% |
Calories | 326 kcal | 16% |
Sodium | 1080 mg | 45% |
Protein | 30 g | 60% |
Saturated Fat | 7 g | 34% |
Sugars | 5 g | 1% |
Vitamin C | 4 mg | 7% |
Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.
Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.
Slow Cooker Southwest Chicken Chili