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
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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).
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.