Slow Cooker Tamale Pie

• 3 cups water
• 1/2 tsp salt
• 1 cup polenta
• 1 cup grated reduced fat sharp cheddar cheese
• 1 tbsp. light butter
• 1 red onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• Meat from 1 whole rotisserie chicken, shredded (about 4 cups)
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can creamed corn
• 1 cup enchilada sauce

Bring water and salt to a boil in a large sauce pan. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently until mixture is thick, about 15 minutes. Stir in cheese and butter, cover and keep warm.

In a large saute pan, heat oil and add onion, garlic, chili powder and cumin and cook until onion softens, about 8 minutes. Transfer to slow cooker

Stir chicken, beans, corn and enchilada sauce into slow cooker and mix well with onion and spices.  Spoon cooked polenta over the chicken mixture and smooth into an even layer using a wooden spoon. Cover and cook until heated through, 3 hours on low.

Uncover, remove from heat and let cool for 10 minutes.
Enjoy!

Slow Cooker White Bean Chili

• 3 cups low-sodium chicken broth, divided
• 1 - 15 oz. can white hominy, drained and rinsed
• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 4 jalapenos, seeded and minced
• 2 tbps. chopped garlic
• 4 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. salt
• 2 - 15 oz. cans small white beans, drained and rinsed
• 3 large boneless skinless breasts, rinsed (about 1.5 lbs)
• Salt & freshly ground black pepper
• 2 tbsp. minced jarred pickled jalapenos
• Avocado, cut into 1/2 inch pieces

Puree 2 cups broth and hominy in a food processor or  blender, transfer to slow cooker.

Heat oil in a large skillet over medium high heat.  Add onions, fresh jalapenos, garlic, cumin, coriander and salt and cook, 10 minutes, until onions are soft and turning brown.  Stir in remaining 1 cup broth and mix well.  Transfer to the slow cooker.

Stir beans into slow cooker.  Season chicken with salt & freshly ground pepper and put into the slow cooker, covering with liquid bean mixture.  Cover and cook on low until chicken is tender, 5 hours.

Transfer chicken to a cutting board and shred with forks.  Stir in shredded chicken and pickled jalapenos and keep warm until you're ready to serve.

Serve with fresh avocado.  Enjoy!