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This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
We're enjoying this beautiful winter/spring/not-summer weather here in Arizona, which means we're using our slow cooker at least a few times a week. This queso chicken chili is a new twist on the taco soup we usually have. The kids love it and I think yours will, too! Jenelle has been on a major cooking kick lately and is really liking the slow cooker because we can just dump it and forget it. Easy peasy.
If you're counting points, this recipe will serve 8 and has 1 point each serving. It's actually less than 1 point but I like to round up to stay accountable.
Queso Chicken Chili | Crock Pot Recipe
Whether you're creating a classic chili recipe or something more unique like this Chicken Queso Chili, S&W Beans have you covered. S&W Beans have been around for over 120 years. Better meals start with a better bean! I used Garbanzo beans in this recipe just to see how they'd turn out, but you can definitely use black beans if you prefer.
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Ingredients:
1 pound boneless skinless chicken breasts, cut into small pieces (see note)
3 cups salsa
1 cup water
2 teaspoons chili powder
1/2 garlic salt
1 bell pepper, diced
1 14 ounce can corn, drained
1 jalapeno, finely chopped
1 14 ounce S&W garbanzo beans (could use black beans instead)
4 ounces fat free cream cheese
4 ounces fat free shredded cheese
Directions:
Dump all ingredients except shredded cheese in the Crock Pot. Cover with lid and cook on high for about 2 hours (or low for 3-4 hours).
Before serving stir in shredded cheese.
NOTES: If your chicken isn't cut up ahead of time, you'll need to cook it a bit longer and shred before serving. I like to keep pre-made chicken on hand so meals like these don't take long at all. Also, you can use MORE fat-free cheese (it serves 8 so you could use up to 2 cups) without adding points.
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Queso Chicken Chili |
Easiest dump and serve chicken chili recipe!
- 1 pound boneless skinless chicken breasts, cut into small pieces (see note)
- 3 cups salsa
- 1 cup water
- 2 teaspoons chili powder
- 1/2 garlic salt
- 1 bell pepper, diced
- 1 14 ounce can corn, drained
- 1 jalapeno, finely chopped
- 1 14 ounce S&W garbanzo beans (could use black beans instead)
- 4 ounces fat free cream cheese
- 4 ounces fat free shredded cheese
Dump all ingredients except shredded cheese in the Crock Pot. Cover with lid and cook on high for about 2 hours (or low for 3-4 hours).
NOTE: If your chicken isn't cut up ahead of time, you'll need to cook it a bit longer and shred before serving. I like to keep pre-made chicken on hand so meals like these don't take long at all.
Before serving stir in shredded cheese.
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Ghormeh Sabzi
Chicken and Wild Rice Soup
Broccoli Cheddar Soup – my favorite!!
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Instant Pot Soups – all 7 points or less!
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I made this last night and my ENTIRE family loved it. Even my insanely picky 3 year old! I actually used 1/2 a cup of left over black beans I had in the fridge, a can of Navy beans because I didn’t have any chickpeas on hand and added a can of pinto beans as well! I used 6oz of neufchatel cheese and a cup of Kraft 2% Mexican blend cheese. The servings were a little over a cup and a 1/4 and still 3 points each! I made sure in the recipe builder in my WW app. We crumbled a few tortilla chips on top and it was a hit!!! Thank you for sharing!!! I’ll definitely be making this again!
Tried this tonight, and it was delicious!
Fantastic! I used medium salsa so it’s got a little zip – absolutely delicious! :)