Slow Cooker Queso Chicken Chili Recipe

5 from 1 vote

A dairy-free chicken chili that plays up the salsa and spices to make a hearty, satisfying recipe.

Course Main Course

Cuisine Mexican

Keyword chicken, chili, queso, slow cooker

Prep Time 20

Cook Time 6

Total Time 6 20

Servings people

Calories 314kcal

Cost 12

In a slow cooker, combine the chicken breasts, garlic, salsa, water, cumin, chili powder, onion, and season with salt and pepper to taste.
1 lb. boneless skinless chicken breasts, 1 red onion, 2 cups salsa, 2 garlic cloves, 1½ cup water, 1 tsp. ground cumin, 2 tsp. chili powder, Sea salt and freshly ground black pepper
Cover and cook on low for 6 to 8 hours (or on high for 3-4 hours).
Once the cooking is done, remove the chicken breasts. Shred them with a fork, and return them to the slow cooker.
Place the bell peppers and jalapeño in a large skillet over high heat and cook for 4 to 5 minutes or until well roasted.
3 bell peppers
Add the peppers and jalapeño to the slow cooker.
1 jalapeño pepper
Give everything a good stir and cover.
Let the chili simmer for another 20 minutes, and add some water to reach the desired consistency, if needed.
Top with avocado before serving.
1 avocado