"This recipe is easy to throw together and goes over great at potlucks. Doubling the recipe makes the perfect amount to fit in my 5-quart slow cooker. Turn up the heat by using hot salsa and jalapenos. Serve with tortilla chips."
- Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
- Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
- Cook on Low, stirring occasionally, for 4 hours.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 166 calories;13.5 g fat;6.1 g carbohydrates;6 g protein;45 mg cholesterol;411 mg sodium.Full nutrition
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