Slow Cooker Chicken Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a satisfying one (crock) pot meal! Ingredients:
10 3/4 ounces condensed cream of chicken soup |
10 3/4 ounces garden fresh gourmet jack’s special medium salsa |
10 3/4 ounces low sodium chicken broth |
1 onion, chopped |
1 garlic clove, pressed |
4.5 ounce can green chilies, chopped |
1 1/4 ounce chili-o seasoning (or taco seasoning) |
1 teaspoon cumin |
15.5 ounces black beans, drained and rinsed |
15.5 ounces great northern beans, drained and rinsed |
15.5 ounces pinto beans, drained and rinsed |
6 boneless, skinless chicken breasts (no need to thaw) |
6 ounce package mexican rice |
1 tablespoon lime juice |
1/4 cup tablespoons fresh cilantro, chopped |
3 cups colby cheese, shredded |
Directions:
1. In slow cooker, stir together cream of chicken soup, salsa, and chicken broth until smooth. Stir onion, garlic, chilies, Chili-O, and cumin until well mixed. Gently stir in beans. Place chicken in crock pot and use a spoon to push to the bottom of the slow cooker.
2. Cover and cook on low for 5 hours.
3. Remove chicken and cut into bite size chunks. Return chicken to slow cooker.
4. Prepare rice according to package directions.
5. Just before serving, stir in prepared rice, lime juice, cilantro, and 1 cup of shredded cheese.
6. Serve with remaining 2 cups of cheese sprinkled on top.
|
|