Crockpot Jalapeno Popper White Chicken Chili

• Gluten free

• Meat

  • 1 Bacon
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 (15 oz can Black beans
  • 1 (15 oz can Corn
  • 4 cloves Garlic
  • 5 Jalapeno peppers
  • 1 cup Onion
  • 1 tsp Onion powder
  • 1 (10 oz can Rotel with green chiles

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 (1 oz package Ranch dressing mix, dry
  • 1/4 tsp Red pepper flakes

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 2 tbsp Butter
  • 1 Cheddar cheese
  • 1 (8 oz package Light cream cheese
  • 1 Sour cream

Found on showmetheyummy.com

Description

Directions

• Start by finely chopping some onions, jalapenos, and mincing some garlic.
• Heat a nonstick pan over medium heat and melt butter.
• Saute the onion and jalapenos until tender, about 5 minutes. Add in garlic and a pinch of salt and cook for thirty seconds.
• Grease your crockpot with cooking spray.
• Then, throw your vegetables in the crockpot with black beans, corn, rotel, chicken breasts, dry ranch dressing mix, and the spices.
• Mix this up and top with a package of light cream cheese. Theres no need to stir the cream cheese in.
• Set your crockpot to low for 6-8 hours, cover with the lid, push start and walk away!
• After the 6-8 hours is up, use two forks to shred chicken and to incorporate the cream cheese. Re-season, if necessary!
• Serve with cornbread, tortilla chips, shredded cheese, crumbled bacon, etc.