Who doesn't love a good Crock Pot recipe that you can put together before work and have waiting for you when you get home? This is definitely my old stand by for fall and winter. Here you go:
3 chicken breasts, still frozen
2 cans Rotel tomatoes
1 bag of frozen corn
1 can each of kidney beans, pinto beans, and black beans, drained and rinsed
1 t garlic powder
1 T cumin
1 t chili powder
1 t onion powder
Any additional items to bring the heat like jalapeño or hot sauce, add to taste
1 8-oz pkg. cream cheese
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Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, cumin, onion powder, garlic powder, and chili powder. Stir to combine. Cook on low for 6-8 hours. Remove the chicken, shred, add back to Crock Lot and add in cream cheese. Heat until cream cheese is melted.
Yields 8 servings (This can easily be halved by only using one can of beans and reducing all the other ingredients. Keeps in the refrigerator well.)
I think it's safe to say that I like this recipe even better than regular chili. So good!
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