We know just how tired the dinner hour finds you on some days. After a morning of go-go-go, an afternoon of rush-rush-rush and an evening of carpooling, it’s hard to come home and find enough energy to cook a square meal. Which is why, this month, we’re focusing on simple slow cooker chicken dishes. We’ve all got that uninspired bag of frozen chicken in the freezer, why not pull it out, pop it into your slow cooker and prep a meal in minutes that will be ready for you when you get home?
Though you’ve likely already got 1,001 chili recipes saved in your archives, here’s one that is just unique enough, you’ll feel like you’ve treated yourself to a big bowl of gourmet goodness. Creamy and spicy, this Queso Chicken Chili is slow cooked with cream cheese, then has mounds of shredded cheddar stirred in just before serving. Rich and delicious, it’s a fantastic twist on a familiar favorite. Perfect for weeknight dinners, we also think this meal makes a perfect party food.
Personalize Your Party!
Serving a crowd of hungry guests? Place a variety of chopped toppings in Good Cook Touch Measuring Cups and let them make their own bowls of loaded chili. Everyone will love piling their bowl high with these favorites:
- Sour Cream
- Shredded Cheese
- Chopped Jalapeno
- Chopped Onion
- Diced Tomato
- Diced Green Onions
- Chopped bell peppers
- Chopped cilantro
- Sliced Olives
- Diced Avocado
- Corn Chips
Tried This Recipe?
We’d love to see a photo of this dish in your kitchen! Snap a picture and post it on Instagram or Facebook. Don’t forget to tag us and include the hashtag #lovegoodcook!
Slow Cooker Chicken Queso Chili
Cook up a batch of this creamy, cheesy chili. Easy to make and ideal for game day parties, autumn dinners and lazy weekend meals, this simple recipe can be prepped in less than 10 minutes, then set aside where it will simmer until it’s time to serve dinner. Enjoy with corn chips for dipping, or serve on top of white rice for a filling dish that everyone will love.
- 1 pound boneless, skinless chicken breasts
- 1 (16 ounce) jar salsa
- 2 cups chicken broth
- 1 (1.5 oz) packet taco seasoning
- 1 jalapeno, seeded and finely diced
- 1 1/2 cups frozen or canned fire-roasted corn
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can black-eyed peas or white beans, rinsed and drained
- 1 (14 oz) can chili beans
- 8 oz cream cheese, diced
- 2 cups cheddar cheese
- ¾ cup sour cream
- ½ cup fresh chopped cilantro
Place the chicken breast, salsa, broth, taco seasoning, jalapeno, corn and beans in a 5-6 quart slow cooker. Cover and cook on high for 3-4 hours, or on low for 5-7 hours. Remove the chicken breasts from the slow cooker, shred with two forks. Return shredded meat to slow cooker. Stir in cream cheese and cheddar cheese. Cover and cook for an additional 15-30 minutes, until the cheese is melted and the chili is warm. Serve topped with sour cream and cilantro, if desired.