Kitchenware for Creative Cooking

Monday - Wednesday: 9:30am - 6pm

Thursday: 9:30am - 7pm

Friday: 9:30am - 6pm

Saturday: 9:30am - 5pm 

Closed on Sunday, Memorial Day, 4th of July, Labor Day, Thanksgiving Day, Christmas Day, New Years Day

Customer Service: 515-233-4272

Email: CooksEmp@gmail.com

Events Email: events@cooksemporiumames.com

Helpful Resources

Follow Us

©2020 Cooks' Emporium

AmesMainStreet_Logo.png
ames-chamber-logo_550_transparent.png
think-ames-logo.png
  • Mindy

Employee Chili Cook-off Winner: Slow Cooker Chicken Chili

Winning recipe of the Employee Chili Cook-off! 41% of people's votes! Congratulations Esther!


Ingredients:

2 Boneless, Skinless chicken breast (approx. 1 1/4lb)

1 (11 or 15oz) can Whole kernel Corn, drained

1 15oz can Black Beans, drained and rinsed

1 10oz can Diced Tomatoes and chilies, undrained

1 4oz can Chopped green chilies, undrained

2 cups Chicken broth (Esther used Better than Bouillon(R) Brand)

1 cup Cooked, Chopped bacon

1 (1oz) packet Ranch dressing and seasoning

1/2 large onion, finely chopped

1 Tablespoon Chili Powder

1 8oz Cream Cheese

1 cup Shredded Cheddar Cheese

1 Cup Shredded Monterrey Jack Cheese


Instructions:

1. Spray slow cooker, place chicken in bottom

2. Add corn, black beans, diced tomatoes, green chilies, chicken broth, bacon, dressing packet, onion and chili powder. Stir together. Place cream cheese on top.

3. Cover with lid and cook on LOW for 6-8 hours.

4. Remove chicken from slow cooker and shred with 2 forks, return to slow cooker. Stir the cheeses into the chili and allow to melt.

101 views