National Slow Cooking Month - Slow Cooker Cream Cheese Chicken Chili Recipe

Total: 6h | Prep: 10m | Serves: 6

Nutritional Information: 417 calories, 13g fat, 40mg cholesterol, 378mg sodium, 51g carbohydrates, 11.5g fiber, 26g protein, 83mg calcium

January is National Slow Cooking Month. This recipe brings you a creamy warm comfort food that will make your hungry crowd smile. Just throw frozen chicken and other ingredients into the slow cooker, and return a few hours later to an amazing one-dish meal. Top with cheese, jalapeños or avocados for a fun twist. Pay attention to the sodium you eat earlier in the day so you can eat a second bowl of this yummy chili!

Ingredients:
2 cups dried kidney beans, soaked for 24 hours (or one, 15-ounce can, rinsed)
1 ½ cups frozen corn
1 onion, diced
1 can diced tomatoes with green chilies
2 chicken breasts
3 tablespoons ranch seasoning
1 teaspoon cumin
1 tablespoon dark red chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup water
1 8-ounce package of cream cheese

Preparation:
1. Place frozen chicken breast in the bottom of the slow cooker. Add onion, corn, beans, canned tomatoes, water and all seasonings. Top with cream cheese.
2. Cook on low for 8 hours.
3. Shred chicken. Stir entire contents to blend and serve. ENJOY!

For more great recipes, check out our Living Healthy: Fight Kidney Stones with Food Cookbook.