#shareitsaturday / my award winning chili cookoff recipe

Earlier this week, I entered the Annual Chili Cookoff for our office.

Yes, the woman who doesn’t really cook – entered the chili cookoff!!

I decided to try a different spin on a chicken chili that I make for our family and see how it turned out. Obviously, it was pretty good! All of the attendees at the cookoff got to taste test each chili (from 9 different pots) and then vote for their favorite.

Miracles DO HAPPEN!

#8 won!!! Wooohoooo!!

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For today’s #shareitsaturday here’s the recipe for my very own award winning

“White Chicken Fiesta Chili”

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Ingredients:

3-5 Frozen Chicken Breast
2 packages of cream cheese
1lb block of Velveeta Cheese
2 cans of Rotel (I use the mild version and if you don’t like a little kick, I would only use 1 can)
2 can of sweet corn – no salt added
2 cans of black beans (drained – only 1 can shown in photo because I had to go buy another can this afternoon!)

Not pictured: 1 package of White Chicken Chili seasoning

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Directions:

Cover the bottom of your crock pot with frozen chicken breast.

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Add the packet of white chicken chili seasoning on top of the chicken.

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Add 2 blocks of cream cheese.

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Add 2 cans of corn – I don’t drain mine. I dump the whole thing. I get the no salted version because this is already a salty chili without the added salt.

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Add 2 cans of black beans – drained.

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Add the 2 cans of Rotel – do not drain.

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Cut up the block of Velveeta and add to the center of the pot – I keep mine from the edges of the pot so it won’t burn as easily.

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Cover and cook on low for 10-12 hours (overnight).

NOTE: I would not recommend cooking this on high unless you are going to be able to watch it and stir. The cheese will begin sticking to the sides if you cook on high and burn.

If you cook on low, stir after 4-6 hours and then keep stirring every hour or so.

I started cooking mine at about midnight and then stirred for the first time around 6:30am. It was perfect. Here is how it will look after about 5-6 hours.

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Continue to keep on low and stir every hour or so for the rest of the time. I continued to let mine cook until around 11:30am.

The chicken will fall apart.

And here is what it will look like:

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It is best if you let it sit and cool for a good 15-30 minutes before serving.

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Yuuuummmy!!

This is one dish that is definitely better if you let it cook longer. We ate some tonight after only cooking for about 5 hours and it definitely wasn’t as good as the one that cooked for 11 hours.

Enjoy!

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