Slow-Cooker Cream Cheese Chicken Chili

Oh my gosh! This is one of those you-must-make-it kind of meals. Perfect for a cold day (today was kind of cold) and delicious. We had cornbread with it. It's very filling and of course it couldn't be easier!

1 can black beans, drained/rinsed
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2-3 chicken breasts

Place chicken breasts in crock pot. Add black beans, corn (undrained), rotel (undrained), ranch, and all the other seasonings. Mix together. Lay block of cream cheese on top. Cover and cook on Low 6-8 hours. Stir cream cheese into chili and shred chicken. YUM!

Original recipe found here.

Slow-Cooker Chicken Jambalaya with Chicken & Turkey Sausage

Easy and delicious... and from Fitness Magazine. As you know, I love a crock pot meal... and this is great. Will is also a picky eater (see: snobby eater) of jambalaya and he loved it. We had lots for leftovers.

thinly sliced chicken breasts (I used 4 of those)
8 oz sliced turkey sausage (I used the whole 16 oz!!)
16 oz package frozen bell peppers and onions
2 c water
1 can diced tomatoes with jalapeno peppers, undrained
1 package jambalaya rice mix (I used Zatarain's)

Pour frozen bell peppers and onions into crock pot. Lay chicken on top, then put in the turkey sausage. Pour the can of tomatoes (undrained) into a bowl and add the 2 cups of water. Stir in the seasoning packet from the rice. Pour into crock pot and cook on low 5-6 hours. About 45 minutes before serving, add rice and stir. Turn on to the high setting and let cook 30-45 more minutes.

Original recipe found here.