Slow Cooker Chicken Chilli

sallysbakingaddiction.com

Patricia Goode Rivera

Not THM!

2 (14 ounce) cans petite diced tomatoes, drained

2 (7 or 8 ounce) cans tomato sauce

2 large skinless boneless chicken breasts (about 1 and ½ pounds)

1 cup (240ml) chicken broth (I use reduced sodium)

½ cup yellow onion, diced

1 large green bell pepper, diced

1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn

1 (14 ounce) can black beans, drained and rinsed

1 small jalapeño, minced (remove seeds and ribs)

1 teaspoon salt

1 teaspoon dried oregano

2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)

1 Tablespoon ground cumin (for that key chili taste!)

1 Tablespoon minced garlic

4 ounces brick-style light cream cheese (or full fat)

subheading: Special Equipment:

4 quart or larger slow cooker (here is the one I own-- I have it in white)

Directions at sallysbakingaddiction.com

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