Who doesn't love an easy crockpot recipe? This one takes about 15 minutes to put together, cooks all day and leaves you with meals that last all weekend! Don't forget, this chili is also gluten and dairy free.
Yields1 ServingPrep Time15 minsCook Time5 hrsTotal Time5 hrs 15 mins
10Gluten Free Enchilada Sauce
14.50Organic Diced Tomatoes
15Organic Kidney Beans
15Organic Black Beans (drained and rinsed)
15Organic Corn (drained)
3Organic Boneless Skinless Chicken Breasts
2Organic Low Sodium Chicken Broth
8Dairy Free Cream Cheese
Seasonings
0.50tspGround Cumin
0.75tspPaprika
1tspSea Salt
0.25tspPepper
1.50tbspChili Powder
1
Add enchilada sauce, diced tomatoes, kidney beans, black beans, corn and uncooked chicken breast to crockpot.
2
If cooking chili on high, cut each chicken breast into two to three pieces.
3
Add chicken broth and all seasonings. Mix well.
4
Cover crockpot and cook on high for 3 to 5 hours OR on low for 5 to 8 hours.
5
Remove chicken breasts and shred using two forks. Place chicken in bowl and set aside.
6
Add cream cheese to crockpot by the spoonful. Stir and cover. Change temperature to high and let sit for a few minutes. Uncover and whisk cream cheese until mixed well.
7
Add shredded chicken to crockpot. Stir and cover until all cream cheese is melted.
8
Serve hot with your favorite toppings. We recommend guacamole, Kite Hill plain yogurt and cilantro!
Ingredients
10Gluten Free Enchilada Sauce
14.50Organic Diced Tomatoes
15Organic Kidney Beans
15Organic Black Beans (drained and rinsed)
15Organic Corn (drained)
3Organic Boneless Skinless Chicken Breasts
2Organic Low Sodium Chicken Broth
8Dairy Free Cream Cheese
Seasonings
0.50tspGround Cumin
0.75tspPaprika
1tspSea Salt
0.25tspPepper
1.50tbspChili Powder
Directions
1
Add enchilada sauce, diced tomatoes, kidney beans, black beans, corn and uncooked chicken breast to crockpot.
2
If cooking chili on high, cut each chicken breast into two to three pieces.
3
Add chicken broth and all seasonings. Mix well.
4
Cover crockpot and cook on high for 3 to 5 hours OR on low for 5 to 8 hours.
5
Remove chicken breasts and shred using two forks. Place chicken in bowl and set aside.
6
Add cream cheese to crockpot by the spoonful. Stir and cover. Change temperature to high and let sit for a few minutes. Uncover and whisk cream cheese until mixed well.
7
Add shredded chicken to crockpot. Stir and cover until all cream cheese is melted.
8
Serve hot with your favorite toppings. We recommend guacamole, Kite Hill plain yogurt and cilantro!
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
