SLOW COOKER CREAMY CHICKEN CHILI | 3 WAYS!Tuesday, February 23, 2016
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All opinions are mine alone, because y'all know I love some RO*TEL. #YesYouCan #CollectiveBias
This recipe is a great way to have a yummy hearty meal and save time because it can be eaten in so many ways, stored in the freezer for later or used as a fun appetizer for a gathering. However you serve or save it, you'll want to have it in your recipe arsenal for later! So pin, pin, pin this post and check out the link at the bottom for more recipes.
Slow Cooker Creamy Chicken Chili
An easy creamy chicken chili with a zesty kick from Ro*Tel
Hands On: 10 minutes
Total: 4 hours 10 minutes
Makes: 8 servings (about 1 cup each)
- PAM® Original No-Stick Cooking Spray
- 2 cans (10 oz each) RO*TEL® Original Diced Tomatoes & Green Chilies
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (15.25 oz each) whole kernel corn
- 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
- Fresh cilantro, optional
Spray inside of 4-quart slow cooker with cooking spray. Place beans, corn, tomatoes, ranch, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken shreds easily with a fork. Shred chicken and return it to slow cooker, add cream cheese and cover until cheese is melted. Stir and serve. Read below for additional ways to serve.
Simple Cheesy Bread Bowl
- 1 package fresh Kaiser Rolls from Walmart's Bakery
- Shredded Mexi-Cheese
- Pico de gallo (optional)
Preheat your oven to 350 degrees. Using a serrated knife make a circular cut into your roll, then make a star shape (like you are slicing pizza) in the middle to create easy to remove triangular pieces. Add shredded cheese and pop it into the oven for about 5-7 minutes or until cheese is melted slightly. Spoon in your chili and top with pico de gallo or other favorite fresh toppings.
Pico de Gallo: chopped tomato, cilantro, green bell pepper and white onion for a fun twist add a fruit like mango or pineapple.
Now that we've had our rainy day treat, let's talk about a slightly lighter more fresh recipe using the SAME chicken chili we made above. It's great for storing in the fridge or freezer for future meals, just scoop chili into a freezer storage bag and save for next week! (see kitchen hack below about freezer bags) If you'd like to save it for other recipes that will not be served as a chili or soup use a slotted spoon to drain extra juices before storing. This is what I did for both recipes below.
Creamy Chicken Tostada
- Creamy Chicken Chili with RO*TEL
- Tostada Shells
- Shredded cheese (optional)
- 1 can (15 oz each) Rosarita® Refriend Beans
- Shredded Lettuce
- Mango Pico De Gallo (see recipe above) This can also be frozen for future use or stored in the fridge 4-5 days.
- Siracha (optional)
This recipe is as simple as layering as you like it. We started with tostada shell, refried beans, shredded cheese, shredded lettuce, chicken chili, avacado, pico de gallo, siracha for a big kick!
and one last way to use that Creamy Chicken Chili you saved. This one you can share with guests or have as an afternoon snack with your family. Maybe even while you watch a movie or a basketball game this spring!
Creamy Chicken Chili Con Queso Dip
- 1 cup Creamy chicken chili with a zesty kick from RO*TEL
- 1 pkg (8 oz each) cream cheese
- Chips and/or veggies for dipping
- Pico de gallo for garnish (optional)
Melt 1 block of cream cheese in a microwave safe bowl. Melt cheese 30 seconds at a time being sure to stir between sessions. Add chili mixture and combine well. Heat an additional 30 seconds to 2 minutes as needed. Dip chips and veggies. Enjoy!
When we first started making some freezer meals or storing leftovers in the freezer, I came across this trick and maybe you've seen it... but if you haven't it's literally life saving! or maybe just mess saving =). Take your freezer bag and put it in a pitcher, turning the zipper part down around the rim. I do this for meals I am pre-prepping for the freezer as you see here (I used the rest of my chicken in a few different recipes in the freezer as I was making the chili). I did this same trick to store the left over chili. I just used a measuring cup to put 3 cups of chili in one bag. Since we have a drawer freezer I will lay the bags flat to freeze and then turn them on their ends so that I can see what I have down in the drawer! I will have to add a photo of that, but it was pretty dark by the time I got to that point this weekend.
You know the best part of having all of these meals prepped and ready is I can just go to one store - WALMART- and get everything I need including the canned items, fresh toppings, and since I busted the lid to my crock pot on New Year's Eve, I even got a brand new one all in the same store!