Queso Chili with Chicken

Queso Chili with Chicken

Here is an incredible slow cooker meal! Prepare the majority of this chili before you leave for work, and then you only have a small amount of work when you get home at night. 

The roasting of the corn and peppers adds an amazing taste to the chili. Then, the addition of the cream cheese and pepper jack cheese makes it a truly special dish. 

Give this one a try! The leftovers are.... dare I say.... even better than the original dinner. 

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese


Queso Chili with Chicken

STEP ONE: Put the chicken in the slow cooker. 

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours. 

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker. 

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes. 

It looks like a holiday tree

Beautiful Colors

STEP FIVE: Repeat the roasting with the corn and jalapeño. 

This smell...amazing!

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker. 

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts. 

Look at all of that deliciousness...

STEP EIGHT: Just before serving, mix in the pepper jack cheese. 

Garnish with avocado, tortilla chips and cilantro!

This just became one of your favorite meals

Printable Recipe

Queso Chili with Chicken

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese

STEP ONE: Put the chicken in the slow cooker.

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours.

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker.

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes.

STEP FIVE: Repeat the roasting with the corn and jalapeño.

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker.

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts.

STEP EIGHT: Just before serving, mix in the pepper jack cheese.

Garnish with avocado, tortilla chips and cilantro!

 Originally Adapted From: http://pinchofyum.com/queso-crockpot-chicken-chili-with-roasted-corn-and-jalapeno