| Sweet Tea & Cornbread Recipe |
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Ingredients:
4 cups chicken breast, shredded or diced
1 medium sweet onion, diced (about 1/2 cup)
2 cans navy beans (navy or great northern)
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
2 tsp cumin
1 tsp oregano
pinch of cayenne pepper
3 Knorr chicken bouillon cubes (if you use another brand of the small square ones use about 6)***
5-6 cups of water (depending on how thick you like it)
1/4 cup of chopped jalapenos (can substitute a small can of mild green chilies if you don't like too much heat)
dash of hot sauce to taste (I use tabasco, but it is optional)
8 oz. cream cheese
2 cups of shredded Monterrey jack or Pepper Jack Cheese
Garnishes
Green onions
Monterrey Jack and Cheddar Cheeses
Jalapeno pepper rings
*** you may substitute 6 cups of chicken broth for the water bouillon cubes if desired |
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Instructions:
Combine all ingredients in the slow cooker, except the cream cheese and Monterrey Jack or Pepper Jack Cheeses.
Set cooker to low and cook for 5-6 hours.
The last hour add the cream cheese,cubed and the 2 cups Monterrey Jack or pepper jack cheese. Stir about halfway through just to blend as it melts. |