SLOW COOKER CREAM CHEESE CHICKEN CHILI | ALLRECIPES
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Categories Chicken Chili
Total Time 6 hours 5 minutes
Prep Time 5 minutes
Cook Time 6 hours 0 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, CarbohydrateContent 49.4 g, CholesterolContent 72 mg, FatContent 13.5 g, FiberContent 10.8 g, ProteinContent 30.8 g, SaturatedFatContent 7.1 g, SodiumContent 1721.1 mg, SugarContent 3.7 g
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BRE…
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590 , CarbohydrateContent 24 g, CholesterolContent 185 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 48 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 790 mg, SugarContent 3 g, TransFatContent 1 g
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