CrunchyMetroMom

Trying to create balance…

Crock Pot Cheesy Chicken Chili September 5, 2011

Filed under: crock pot cooking,entrees,recipes — crunchymetromom @ 9:21 pm
Tags: , ,

This one has been a regular WIN in our household for a few years now, mostly because it hits on all of the necessary key points:

1) It takes 5 minutes to put together in the morning,

2) It can cook all day, and

3) It’s an entire meal in a single pot – no sides needed!

 

Serves: 6

Prep: 5 min before cooking, plus 5min prior to serving

Cook Time: min. 6-8hrs on LOW, plus 15-20mins on HIGH once you’ve added the beans & cheese

 

Ingredients:

1lb boneless, skinless chicken breasts

16-24oz jar salsa (whatever heat you prefer)

15oz can corn kernels

two 15oz cans white beans (great northern or cannellini)

8oz shredded mexican blend cheese (typically a combo of at least cheddar & monterey jack)

non-stick cooking spray

sour cream (optional, for topping)

 

Make it Happen:

1. Spray in the inside of a 4qt crock pot with non-stick cooking spray.

2. Drain the corn and place in a bowl. Add the salsa and stir to combine.

3. Place the chicken breasts into the crock pot and pour the salsa/corn mixture over the top. You can also put a small amount of this mixture in before putting in the chicken, if you want.

4. Cook on LOW for 6-8hrs. (We usually cook it all day – the salsa will keep it moist.)

5. About 20-25mins before you want to serve dinner, remove the chicken from the crock pot and place on a plate.

6. Drain and rinse the beans, then add those to the crock pot; stir to combine and replace the lid.

7. Shred the chicken, then add that back to the crock pot. Stir to combine.

8. Add the cheese to the crock pot; stir to combine. Cook on HIGH for 15-20mins.

9. (optional) Offer sour cream for people to top theirs with.

 

Notes:

  • There’s nothing wrong with going with slightly more salsa on this (trending closer to the 24oz) if you’re going to let it cook 10-12hrs. Going more with the 6-8hr timeframe, the 16-18oz jars should be fine.
  • Feel free to go with a reduced fat shredded cheese combo; we’ve had no issues with it melting. Fat-free cheeses often DO have issues with melting, though, so be cautious about using them in this.
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One Response to “Crock Pot Cheesy Chicken Chili”

  1. […] not quite the same. With that in mind, I present a twist on a recipe I posted previously: Cheesy Chicken Chili. This redo came out of dh’s desire for some BEEF UP IN THIS JOINT, which made for a rare […]


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