I love a good chili and this recipe is lne of my favorites! My husband requested it for meal prep and it has become a house favorite. It’s so easy to make – just dump it all into a crock pot and walk away!
INGREDIENTS:
- 2 boneless, skinless chicken breasts
- 11 oz can corn, drained
- 11 oz can black beans, drained and rinsed
- 10 oz can diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 packet Hidden Valley Ranch Original seasoning & salad dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 8 oz package fat free cream cheese
INSTRUCTIONS:
- Place chicken at bottom of slow cooker.
- Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning. Stir together. Place cream cheese on top of chicken.
- Cover with lid and cook on LOW for 6-8 hours.
- Shred chicken with 2 forks. Serve up and enjoy!
You can add shredded cheese and crumbled turkey bacon on top. I didn’t to keep the calories and fat content low.
Macros: 433 calories/ 48g carbs/ 10g fat / 36g protein
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