There is no better feeling than coming home to a delicious, prepared meal after a long day at work! On a busy weekday, a slow cooker is your best friend and this recipe is a keeper! Minimal work, healthy ingredients and a comforting meal!
Ingredients
3 chicken breasts, boneless and skinless
1 teaspoon onion powder
3/4 teaspoon chili powder
1/2 teaspoon chili powder
1 teaspoon oregano
3/4 teaspoon cumin
salt and pepper
1/2 onion, finely diced
1 can chickpeas
2 small cans diced green chilis
2 cups corn kernels
4 cups chicken broth
4 oz cream cheese, cut into cubes
1/3 cup milk
Optional toppings:
Tortilla chips
sour cream
shredded Monterey jack cheese
cilantro
Directions
1. Season chicken with salt, pepper, chili powder, cumin, oregano and cayenne pepper. Place it on the bottom of the slow cooker.
2. Add chickpeas, green chilis, corn and broth. Cover and cook on low for 8 hours or on high for 4 hours.
3. Remove chicken and place it on a baking sheet. Shred it using two forks. Meanwhile, add the cream cheese and milk to the slow cooker and stir on high heat until the cheese has melted. Add the shredded chicken back into the slow cooker and stir to combine. Serve with optional toppings, if desired.
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