Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Green bell pepper, chopped: 1 medium
- Anaheim pepper, chopped (or poblano pepper): 1 small
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Cream cheese, cubed: 8 ounces
- Monterey Jack cheese, shredded: 1 cup (4 ounces)
- Salt and pepper: to taste
- Red pepper flakes: 1/4 teaspoon (optional)
- Garnish (optional): chopped cilantro, green onions, sour cream, or shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and sear the chicken breasts for 2-3 minutes per side, or until browned.
- Transfer the chicken to a slow cooker or Dutch oven.
- Add the onion, garlic, green bell pepper, and Anaheim pepper to the skillet and cook for 5 minutes, or until softened.
- Add the cooked vegetables to the slow cooker.
- Pour in the chicken broth and heavy cream.
- Cut the cream cheese into cubes and add to the slow cooker.
- Cook on low for 4-6 hours, or until the chicken is tender and falls apart easily.
- Remove the chicken from the slow cooker and shred it.
- Return the shredded chicken to the slow cooker and stir in the Monterey Jack cheese.
- Cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Season with salt, pepper, and red pepper flakes to taste.
- Garnish with chopped cilantro, green onions, sour cream, or shredded cheddar cheese, if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 25 grams
- Protein: 28 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
Dish Characteristics:
- Creamy and flavorful
- Low in carbohydrates
- High in protein
- Perfect for a cold winter night
- Easily customizable with your favorite toppings
User Comments:
- "This chili is absolutely delicious! I love that it's low in carbs and high in protein."
- "I've made this chili several times now and it's always a hit with my family and friends."
- "I love the creamy flavor and the fact that it's so easy to make."
- "This is the perfect chili for a cold winter night. It's warm and comforting, and it fills you up without weighing you down."
- "I love that this chili is so customizable. I usually add chopped cilantro, sour cream, and shredded cheddar cheese to mine."
Special Precautions and Tips:
- If you don't have Anaheim peppers, you can use poblano peppers instead.
- If you don't have heavy cream, you can use milk or almond milk instead.
- Be sure to remove the chicken from the slow cooker before shredding it, as the bones can be sharp.
- This chili can be made ahead of time and reheated when you're ready to serve.
