Light chili con carne from the slow cooker

Ingredients for 6 servings:

• 500 ml chicken stock
• 500 g corn, drained
• 600 g beans, black, drained
• 2 pieces of chicken breast
• some jalapeño(s), pickled, depending on your tolerance for heat
• 2 tbsp, heaped tomatoes, pureed
• 100 g bacon cubes
• 200 g cream cheese
• ½ cup mayonnaise
• 1 cup sour cream
• ½ tbsp chives
• ½ tsp parsley, dried
• ½ tsp dill, dried
• 1 tbsp chili powder
• ¼ tsp garlic powder
• 1 tsp cumin, ground
• 1 tsp, heaped onion powder
• salt and pepper
• 100 g cheddar cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 10 minutes

a creamy variation of a classic

The cup used as a measure holds 150 ml. Fry the bacon bits. Add the corn and beans to the slow cooker. Place the chicken breast on top and add the remaining ingredients, except the cheddar cheese. Cover and simmer on low heat for 6-8 hours. Remove the chicken from the pot, shred it with two forks, and then return it to the pot along with the cheddar cheese. Stir everything together and serve.