Crockpot Jalapeno Popper White Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 4 cloves garlic minced
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes
- sour cream
- cheddar cheese shredded
- 1 tsp cumin
- 1 cup onion diced
- tortilla chips
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 can black beans rinsed and drained
- 1 can corn undrained
- crumbled bacon
- 5 jalapeno peppers diced seeds removed (leave some seeds for extra heat, i kept seeds in 2 jalapenos and removed the seeds from 3)
- 1 can rotel (diced tomatoes and green chiles) undrained
- 2 (uncooked) boneless skinless chicken breasts (abou
- 1 pkg ranch dressing mix
- 1 (8 oz) package light cream cheese
- Carbohydrate 27.638635430947 g
- Cholesterol 64.1643750043603 mg
- Fat 23.1733731453413 g
- Fiber 5.75965451989762 g
- Protein 19.40043630254 g
- Saturated Fat 12.658922195169 g
- Serving Size 1 1 Serving (190g)
- Sodium 661.69734622048 mg
- Sugar 21.8789809110494 g
- Trans Fat 1.600538415529 g
- Calories 387 calories
Start by finely chopping some onions, jalapenos, and mincing some garlic.Heat a nonstick pan over medium heat and melt butter.Saute the onion and jalapenos until tender, about 5 minutes. Add in garlic and a pinch of salt and cook for thirty seconds.Grease your crockpot with cooking spray.Then, throw your vegetables in the crockpot with black beans, corn, rotel, chicken breasts, dry ranch dressing mix, and the spices.Mix this up and top with a package of light cream cheese. There's no need to stir the cream cheese in.Set your crockpot to low for 6-8 hours, cover with the lid, push start and walk away!After the 6-8 hours is up, use two forks to shred chicken and to incorporate the cream cheese. Re-season, if necessary!Serve with cornbread, tortilla chips, shredded cheese, crumbled bacon, etc.
