I’m already reaching the lazy part of my pregnancy.
Everyone says the second trimester is the best! thing! ever! because, for most women, the nausea has abated (true) and you find yourself with a burst of energy (somewhat true). After the exhausted slog that was the first few months, I came into the new year determined to stop putting off necessary chores and focus on helping get the house in order.
But cleaning is just part of it, of course. Though we still have months before the baby comes, I’m already focused on making meal prep easier and less time-consuming. I’m crazy about our slow cooker and have taken advantage of the winter months to try lots of soups, stews and hearty meals . . . some I hope to make again and freeze before Baby J’s arrival.
Based on this recipe, this slow cooker chicken chili has a hint of heat . . . but is mostly a giant bowl o’ comfort. I’m a cheese fanatic, so the addition of shredded cheddar at the end really clinches it. I used chicken breast tenderloins instead of the breast themselves, and they worked beautifully! Even after cooking for eight hours, the meat was tender and the flavors thick and varied.
It has a bit of the feel of a Mexican enchilada — but it’s not spicy (unless you want it to be — add more red pepper flakes), and it’s definitely filling. Like all my favorite slow cooker recipes, we now have a ton for lunches!
Having lunch ready to go is awesome, too. Less effort. More convenient. Grab and go.
Awesome for tired pregnant ladies and hungry adults alike.
Slow Cooker Chicken Chili
Ingredients:
1 can of black beans (drained & rinsed)
1 can of corn (drained)
2 cans of Rotel tomatoes with chiles (not drained)
1 package of Hidden Valley Ranch Seasoning mix (dry)
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 medium yellow onion, chopped
1 8oz package of cream cheese
2 chicken breasts
1 cup of chicken stock
1 cup shredded cheddar cheese (optional)
Directions:
In a slow cooker, combine black beans, corn, Rotel tomatoes, ranch mix, cumin, chili powder, paprika, onion powder, red pepper flakes, minced garlic, ground black pepper, garlic powder, chopped onion and chicken stock.
Cut chicken breasts in half and add to the mixture. Spoon cream cheese over the chicken and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
When chicken is done, remove from the slow cooker and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved. Top with cheddar cheese, serve and enjoy!
Recipe slightly adapted from The Best Blog Recipes
write meg! 
Yesterday, my wife said, “I want swedish meatballs with tomato sauce. And no, I’m not pregnant.” I laughed my ass off.
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This looks super! Enjoy the soup and I will go make some too. 😀
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I’m looking for more ways to use my slow cooker, and I think I just found it! This is right up my alley.
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I’m such a fan of white chicken chili! I put cream cheese in mine, too, but usually because I’ve run out of sour cream and need something creamy and tangy to perfect the flavor. Was the ranch flavor obvious? I’ve never done it that way
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The ranch flavor was pretty subtle, actually! But it added a nice tangy, salty component that was delicious. I don’t think it would be the same without it!
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That’s certainly on my ingredient list now. Thanks for the post! I really enjoy following your blog
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That looks so good, especially for this time of year. It’s good that you’re thinking ahead and trying out recipes to freeze because when we had our kids, I assumed that my family would just cook for me everyday but, yeah, it didn’t happen. :D. Ready to go meals are a must.
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This looks great, thanks for sharing! I can’t wait to test this out 🙂
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That looks like a recipe I must try! hmmm…
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I don’t eat meat, but I could substitute veggies in place of the chicken. It sounds yummy!
I agree with you: making soups and stews ahead of time is great. I cook a lot of things and freeze them. It’s very satisfying to have a freezer full of home-cooked ready meals! 🙂 For soup/stew recipes, I get lots of inspiration from Hugh Fearnley-Whittingstall’s book, River Cottage Veg Everyday.
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that looks tasty and delicious
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This sure looks scrumptious!
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Haha i think the slow cooker is definitely key if you’re feeling less than motivated to spend hours in the kitchen! I don’t know if you read How Sweet It Is, but she did a whole post on freezer meals she made before she had her baby and then how they all turned out afterwards! Might be helpful. 🙂
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This chicken chili looks perfect, Meg! I’ve never actually tried chicken in chili. I definitely need to change that after seeing your recipe! Love the ease of this dish, too. Delish!
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