Chicken Salsa Chili cooked in a slow cooker is light, fresh and delicious. Just dump in the ingredients and come home to an easy dinner. It's great to have on hand for a snow day or for watching your favorite football game.
Prep Time: 15minutes
Cook Time: 6hours45minutes
2chicken breasts(skinless, 1 lb)
2cupsfresh/frozen corn(2-3 ears)
1jalapeno(seeds removed, diced)
8ouncespepper jack cheese(2 cups)
Place the chicken breasts in the slow cooker. Top with 1 ½ cups salsa, 1 ½ cups water, cumin, chili powder and salt. Cover and cook on low for 6 hours. When done, use 2 forks to shred the chicken and return it to the slow cooker.
Once the chicken is done, place olive oil in a skillet over medium high heat. Add bell peppers and let cook without stirring for 2-3 minutes, turn and continue to cook until slightly softened. Remove and do the same with the corn and jalapeño. Add all to the slow cooker with remaining salsa, cream cheese and 1 cup of water. Cover and cook an additional 30 minutes until the cheese has melted. Top with pepper jack cheese prior to serving.