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    You are in: Home / Recipes / Cream Cheese Chicken Taco Chilli Recipe
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    Cream Cheese Chicken Taco Chilli

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    bmlichty's Note:

    This recipe is something I've put together over the last year based on many somewhat similar recipes. Eventually it came together absolutely perfectly. I love this recipe because it is simple; everything is thrown into your Crockpot and forgotten until you come back home from work; or school, in my case. I like to make a lot so I can have leftovers and freeze some in portioned containers for quick lunches.

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    Ingredients:

    Servings:

    Units: US | Metric

    toppings

    Directions:

    1. 1
      Put the chicken in your Crockpot first.
    2. 2
      Next, add everything else except for the cream cheese, and toppings.
    3. 3
      Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it.
    4. 4
      Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve.
    5. 5
      Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so.
    6. 6
      Serve with tortilla chips if you like, and toppings.
    7. 7
      Or, make this thick and serve over rice.
    8. 8
      Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.

    Ratings & Reviews:

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    Nutritional Facts for Cream Cheese Chicken Taco Chilli

    Serving Size: 1 (355 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 278.7
     
    Calories from Fat 105
    37%
    Total Fat 11.7 g
    18%
    Saturated Fat 5.8 g
    29%
    Cholesterol 59.5 mg
    19%
    Sodium 1030.4 mg
    42%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 5.0 g
    20%
    Sugars 9.7 g
    39%
    Protein 17.7 g
    35%

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