Slow Cooker Southwest Chicken Chili

Prep Time: 10 Minutes | Cook Time: 4 - 6 hours | Servings: 8

  • SERVES 8
  • Prep Time: 10
  • Cook Time: 240-360

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 2 cans (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (15 oz.) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (15.25 oz.) whole kernel corn, undrained
  • 1 pkg. (1 oz.) ranch dip mix
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 pkg. (30 oz.) boneless skinless chicken breasts
  • 1 pkg. (8 oz.) cream cheese
  • Chopped cilantro and avocado, optional

Directions

  1. Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.
  2. Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.

    Make It A Flex Recipe: Add tortilla chips, or sour cream to add your own spin plus have leftovers for tomorrow’s dinner.
Nutritional Information per serving:

Calories - 331, Cholesterol - 99mg, Sodium - 1060mg, Protein - 30g, Vitamin A - 19%, Vitamin C - 7%, Calcium - 7%, Iron - 13%

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