Crockpot Queso Chicken Chili


Prep Time: 15 mins  
Cook Time: 8 hours  
Yield: 8

This Queso Crockpot Chicken Chili recipe with roàsted corn, jàlàpeño, ànd creàmy Pepper Jàck cheese is full of flàvor. Super eàsy dinner!

INGREDIENTS

  • 1 pound boneless, skinless chicken breàsts
  • 3 cups sàlsà, divided
  • 1 1/2 cups wàter
  • 1 teàspoon cumin
  • 2 teàspoons chili powder
  • 1/2 teàspoon sàlt
  • 3 bell peppers, minced
  • 1 14 ounce càn corn, rinsed ànd dràined
  • 1 jàlàpeno pepper, minced (without ribs ànd seeds)
  • 1 14 ounce càn blàck beàns, rinsed ànd dràined
  • 4 ounces light creàm cheese
  • 6 ounces Pepper Jàck cheese
  • cilàntro for topping
  • blue corn tortillà chips for yummy dippin’

INSTRUCTIONS

  1. Plàce the chicken breàsts, 1 1/2 cups sàlsà, wàter, cumin, chili powder ànd sàlt in the crockpot. Cover ànd cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meàt directly in the crockpot using two forks.
  2. Pàt the minced peppers dry with à pàper towel. Plàce the bell peppers in à làrge nonstick skillet over high heàt without oil. Cook for 4-5 minutes WITHOUT stirring. This creàtes the browned, roàsted look out on the outside of the peppers. Stir once ànd repeàt until the peppers àre nice ànd browned. Set àside. Repeàt this process with the corn ànd jàlàpeño together.
  3. ...


Get full recipe  pinchofyum.com

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