Slow Cooker Cream Cheese Chicken Chili

Chicken chili made in the slow cooker with a cream cheese sauce.

Step: 1

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.

Step: 2

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.

Per Serving: 430 calories; protein 30.8g; carbohydrates 49.4g; fat 13.5g; cholesterol 72mg; sodium 1721.1mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.