Mexican Chicken Corn Chowder
This is yet another recipe from Tennis. Incredible easy. I would say you could do this in a crock pot, but be sure to add the cream during the last hour or it will probably curdle. Thank you Karen P. it is DELICIOUS 
3 Tablespoons of margarine or butter. I just sprayed the pan heavily with Pam.
4 skinned and boned chicken breast cut into bite size pieces.
1 onion chopped
2 cloves of garlic minced or 2 Tablespoons of the stuff from the jar.
2 cups of half and half – I used fat-free
2 cups shredded Monterey jack cheese
2 cans cream style corn
1 can chopped chiles, undrained
1/2 teaspoon hot sauce of choice. Clearly you can add more depending on your desired heat.
1/4 teaspoon salt – optional
1 teaspoon cumin
2 -3 Tablespoons of chopped fresh cilantro.
In a dutch oven melt the butter over medium heat and add chicken, onions and garlic. Cook about 10 minutes. Add next 7 ingredients and cook over low heat for 15 minutes. Stir in cilantro.
I have not tried this in a slow cooker, but if I was I would place the onion in the bottom add chicken and all ingredients except the half and half and cook for 5 hours on low. Take the chicken out and shred, return to slow cooker and add half and half and cook on low for another hour.
