Whether you’re looking for a meal to eat while watching a sporting event, a warm dinner on a cold night, or an easy dish that almost everyone will enjoy, chili is the answer to your search. In particular, today’s chili is and easy and delicious dinner idea. It’s made in a crockpot, which means you don’t need to do much work. It has a good amount of healthy ingredients, and though are there are some delicious (though less healthy) cheeses, they don’t take away that it’s relatively healthy and more than tasty. This made 6-8 servings that I look forward to having again soon.
Crockpot Queso Chicken Chili (from Pinch of Yum)
1 lb. boneless, skinless chicken breasts
3 c. salsa
1 1/2 c. water
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
3 minced bell peppers
1 14 oz. can rinsed, drained corn
1 minced jalapeno
1 14 oz. can rinsed, drained black beans
4 oz. cream cheese
6 oz. shredded pepper jack
- Place the chicken, 1 1/2 c. salsa, water, cumin, chili powder, and salt in the crockpot. Cover and cook on high 3-4 hours or low 6-7 hours. Once cooked, shred the meat using 2 forks.
- Pat the peppers dry and place them in a large nonstick skillet over high heat. Cook 4-5 minutes without stirring. Stir once and let the peppers cook til completely roasted. Repeat the same procedure with the corn and jalapenos.
- After shredding the chicken, add in the roasted peppers, corn, beans, 1 1/2 c. salsa, and cream cheese to the pot. Stir and cover; let cook til the cream cheese is melted 15-30 minutes. Top with the pepper jack before serving.
To make my life easier, I browned all the vegetables and chopped the chicken, then tossed everything but the cheeses into the pot and let it cook for a few hours. It tasted just fine, so that’s probably what I’ll continue to do.
Is there another dish that you feel ticks all those boxes I mentioned at the beginning of this post? I’d love to hear what it is if you do!