Crockpot Rainbow Chicken Chili

Jeannie Potter Hurocy Recipe

By Jeannie Potter Hurocy Gneeree

I was looking for a good, healthy chicken chili recipe and after browsing several online, I took what I liked out of the ones I liked and made up my own.

1 cup of chili = 137 calories, 2.38g fat, 19.93g carbs, 11.99g protein.


Recipe Rating:
 2 Ratings
Serves:
15 1 cup servings
Prep Time:
Cook Time:

Ingredients

2
boneless, skinless chicken breasts, (approx 14 oz of meat) thawed
3 can(s)
white beans
1 can(s)
bush's seasoned black beans
1 can(s)
rotel original medium diced tomatoes and chilis
1 small
onion, diced
4 clove
minced garlic
1 medium
green bell pepper, diced
1 medium
yellow bell pepper, diced
1 medium
red bell pepper, diced
1 medium
orange bell pepper, diced
2
seeded and diced jalapenos
2 Tbsp
ground cumin
1 Tbsp
ancho chili powder
2 tsp
ground black pepper
2 tsp
kosher salt
1 tsp
dried ground oregano
1/2 pkg
hidden valley ranch dressing mix
4 oz
neufchatel cheese
1 c
chicken broth
chopped cilantro and green onion for garnish


Directions Step-By-Step

1
Add all diced and minced veggies to crock pot.
2
Add spices and mix.
3
Add Chicken to crock pot.
4
Add chicken broth to crock pot and top with cream cheese.
5
Cook on HIGH for 5-6 hours, stirring occasionally.
6
Remove chicken breasts and shred with two forks then add back to chili.
7
Serve with cilantro and green onion garnish. Enjoy!

About this Recipe