CREAM CHEESE, CHICKEN, CORN CHILI
Cut up chicken meat into slow cooker. There was about 1.5 LBS of it in this batch. Sprinkle on 1 tbs of chili powder (I used medium as that is all I could get). Sprinkle on 2 tsp Italian herbs. Mix in with chicken well. Next, slice in a stick of cream cheese on top of the chicken.
I used 650ml of Hot Salsa (Presidents Choice brand). spread out on top of chicken and cheese.
2 540 ml cans of white kidney beans spread out on top of salsa.
750 g bag of frozen corn spread out on top of beans (still frozen).
2 796 ml cans of diced tomatoes with herbs spread out on the top.
Cover and cook for 3 hours on high. Mix well and portion out. I'm a single male, ignore the not so clean outside of my slow cooker - I assure you I clean the inside very well.
This makes 6 servings. This is a larger slow cooker BTW. Cut ingredients in half for a normal sized slow cooker. Will keep in the fridge for several days but don't let it sit for more than 5 days. Will also freeze well in a freezer bag (get most of the air out always).
Good microwaved the next day. I have it in 6 microwave safe plastic containers and will eat it for the next 2 days all 3 meals.
It is cheesy and not all that spicy. You can hit it with hot sauce later if you like it more spicy. Also add more herbs if that is your thing, I like the taste a bit lighter. I did hit it with hot sauce though. Feel free to toss in any other kind of cheese you like instead of cream cheese. If you like it thick, toss in a can of tomato paste. It is also good over some pasta (served hot). Will work cold out of the fridge but way better tasting hot.