Slow Cooker Creamy Chicken Chili over Rice

From my Pinterest board to yours....

Found this recipe from Rita's Recipes on Pinterest and it looked like the perfect no work Crockpot/slow cooker recipe for dinner tonight, on this cold and dreary rainy day in the Ozarks.  It was! 

It's  a little different style from most of the dishes I make but Gene's always game and always honest.  Not rude, but honest. If he doesn't like something, like the stuffing I made the other day, he'll be honest and and reply to my "Did you like it?" with a simple and direct "No, I did not. But thank you for making dinner tonight."  The reason why I make a point of telling that is that I was curious to see how he'd react to this new recipe.  He chose to heat up leftover mashed potatoes instead of spooning it over rice, but he cleaned his two chicken breast bowl like a big boy begging to get dessert.  He even said about halfway in, with a full mouth no less, "This is surprisingly tasty!"  (I think he assumed that creamy would mean boring but it's not)   Lots of flavor and perfect comfort food.

I made a few changes to the recipe, mainly spicing from my spice rack since I don't keep packets of ranch dressing mix on hand, more chicken for my meat-eater hubby, and I used chickpeas instead of kidney beans. It was delicious. I think any type of bean would work well in this dish.

Thank you to Rita for blogging this dish (Gene thanks you too).

Creamy Chicken Chili over Rice in the Crock-pot/Slow Cooker

Recipe adapted from Rita's Recipes

Ingredients:

• 4 Chicken Breasts, boneless & skinless (can still be frozen)
• 15.5 oz can Ro-tel Tomatoes w/ juice
• 1 can Corn or 1 1/2 cups frozen corn kernels
• 1 14.5 oz can Kidney Beans (navy beans, pinto beans, or chickpeas work nicely too)
• Optional:  1 cup frozen peas
• 1 Tbsp Chili Powder
• 2 Tsp Cumin
• 1 tsp garlic, minced
• 1 tsp dried oregano
• 1 tsp dried parsley flakes
• 1 tsp dried red pepper flakes (more to taste if you like it hotter)
• 1 tsp onion powder
• 8 oz Cream Cheese (Light cream cheese works well too)
• Garnish:  Green onions

Directions:

1) Layer all ingredients into the slow cooker:  chicken first, veggies, spices, and then the cream cheese on top.

2) Cook on high setting for 1 hour and then turn to low for 4 hours;  or can cook on low for 8 hours.

3) Shred or chunk chicken breasts and stir back into the slow cooker.  

Serve over rice and garnish with chopped green onions. It would also be great simply as soup with no additional starch.

Serves 8

Nutrition for 1 cup chili (not including rice or potatoes):  Calories:   220;   Protein:     22;   Carbs:     16;    Fat:     6;     Fiber:     3.5;       Weight Watchers Pts:    5 

Gene's bowl--served over mashed potatoes--also very tasty.

 

Comments

[Casandra Perry]

Hi Glenna,

Made this yesterday in the crockpot...wow it was SO good! Thank you for posting it! We ate it over rice, as you suggested, but I think it would be good as just soup too. YUMM-O as Rachael Ray says ;-D

Anyway, just wanted to let you know how much we enjoyed it!
thanks,
Cassie

[Glenna]

Thanks! I agree. We ate it the first time over rice since that was the original recipe, but since then we've eaten it as simply soup on it's own. We had it againt onight and I served it over cornbread. My husband said the sweetness of the cornbread was perfect with the creaminess of the chili. So now we know... :-)