I don’t quite know what the difference is between a soup, a stew, and a chili, but I do know this recipe is a winner! Full of flavor and so simple to put together.
1 can (10 oz) enchilada sauce
1 can Rotel tomatoes
1 can chili beans
1 can black beans
1 can corn
1 ½ pounds boneless skinless chicken breasts (2-3 large breasts)
2 C chicken broth
1 package cream cheese
½ tsp cumin
¾ tsp paprika
1 tsp seasoned salt
¼ tsp pepper
1 ½ Tbsp chili powder
In a large crock pot, combine all ingredients except cream cheese
(To help cook the chicken, cut it into a few smaller pieces)
Cook on high for 3-5 hours, or low for 5-8 hours
Remove chicken to shred
While the chicken is out, cube the cream cheese and let it sit in the soup
Return chicken to soup, stir it all together, and let it simmer a few more minutes until hot
Original recipe found here.
Nothing better than brown sugar and cinnamon!
Ingredients for Apples
7 Granny Smith Apples (peeled, cored, and sliced)
Juice from 1 lemon
1/4 cup sugar (white or brown)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp baking powder
Ingredients for Topping
1/2 C oats
1/2 C flour (GF baking mix also works)
1 stick butter, softened
3/4 C brown sugar
1/4 C white sugar (or you can do all brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Place ingredients for apples into slow cooker. Stir until all apple slices are coated.
Combine all ingredients for topping except butter. Cut butter into the mixture.
Using a spoon or your hands, combine the mixture until it forms a dough.
Crumble dough on top of apples evenly. Place lid on slow cooker and cook on high for 2 hours, or low for 4 hours. Open lid partway and cook for about an additional hour to let top get crispy.
Supposedly this makes 6 servings, but it could be single-serving sized if you’re not careful!