Ingredients
Scale
- 4 large frozen chicken breasts
- 2 (10 oz.) cans of Rotel tomatoes (Chili Fixins)
- 2 cups chicken broth (use 3 cups if using fresh or thawed chicken)
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin (add if using regular Rotel)
- 1 teaspoon chili powder (add if using regular Rotel)
- 8 oz. cream cheese, cubed
- 1/2 cup heavy cream
- Toppings (optional): avocado, cilantro, white cheddar cheese, sliced jalapeños
Instructions
- Add frozen chicken breast, Rotel cans, chicken broth, onion, garlic, salt, and pepper to the slow cooker. Cook on low for 8 hours. Stir occasionally. *Add cumin and chili powder if using regular Rotel.
- Remove chicken from the slow cooker. Add heavy cream and cream cheese to the chili mixture and whisk well. Shred the chicken and return it to the slow cooker.
- Serve warm, topped with cilantro, avocado, jalapeño, and shredded cheese if desired.
Notes
- Cut cream cheese into cubes for easier melting.
- Use a hand mixer or whisk to break up cream cheese before adding chicken back.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg