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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 recipe

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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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s w garbanzo beans

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

garbanzo bean chili recipe

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).

garbanzo bean chili

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.

Queso Chicken Chili

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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
  1. 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).
  2. 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.
  3. Before serving stir in shredded cheese.

SlapDashMom
Sadie Mae is a Lifestyle blogger living in Arizona with her three daughters. Her passions including traveling, healthy living, and teaching women how to work from home so they can spend more time with their kids.

3 Comments

  1. 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!

  2. Tried this tonight, and it was delicious!

  3. Fantastic! I used medium salsa so it’s got a little zip – absolutely delicious! :)

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