Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, August 12, 2015


  • large onion, chopped
  • pound boneless, skinless chicken breasts
  • cups low-sodium chicken broth
  • green pepper, seeded and chopped
  • jalapeno chile, seeded and chopped
  • 1 3/4 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 14 1/2 - ounce can diced tomatoes with jalapenos, drained
  • 1 1/2 cups frozen corn, thawed
  • 15 - ounce cans cannellini beans, drained and rinsed
  • tablespoons stone-ground cornmeal
  • Shredded Monterey Jack cheese
  1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Information for Chicken and Corn Chili

Servings Per Recipe: 6
PER SERVING: 287 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 736 mg sodium, 38 g carb. (9 g fiber), 27 g pro.

Source: Family Circle

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