Crock Pot Cream Cheese Chicken Chili

I hope your Christmas was as joyful and food-filled as mine. It was great being able to spend four days back home in Missouri–plenty of time to catch up with friends and family. My two favorite gifts were food related (shocking right?): a kitchen food scale that actually displays the calories, fiber, carbs, protein, and fat of the food you’re weighing; and a Vitamix, which I’ve been coveting for several years now. It’s every health nut and dietitian’s dream appliance.

 

The downside of Christmas being over is I’m finding it hard to want to cook for myself after being spoiled by dinners cooked by relatives for the better part of a week, but no fear: that’s when I pull out the crock pot. I love my crock pot. Really, I do. Because of its wondrous, slow-cooking abilities, I can toss in a couple chicken breasts (no chopping or sanitizing cutting boards required), a few other ingredients, then come home from work to the smell of dinner, courtesy of the crock pot.

 

Cream Cheese Chicken Chili

 

 

3 Responses to Crock Pot Cream Cheese Chicken Chili

  1. Why not use light 0r low-fat cream cheese?

    • Ryan Baggett MA, RD says:

      I considered changing it initially, but in my previous experiences with fat free cream cheese it never melts quite as good and is kind of lumpy. Let me know how it turns out if you try it with a lower fat version!

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