Friday evening, there was this weird buzzing/humming noise coming from SOMEWHERE in our kitchen. Mr. Prevention was tearing every appliance – large and small – out of the socket, trying to figure out where the noise was coming from. After shutting off power to the entire house (I love setting the time on every clock! Not!), the noise persisted. We were stumped.
He thought it may be something related to the gas going to the range, but he ruled that out as well. An hour or so went by and he traveled the various rooms and floors of the house, and still the noise continued on. We both agreed that it sounded like it was coming from above our heads, but even unscrewing the recessed light bulbs proved unsuccessful in stopping the noise.
We gave up locating the sound and hung around watching TV. Periodically, Mr. P would pause the TV and listen for the noise.
Yep, still there.
We went to bed. The noise continued on.
The next morning, I was up and at’em by 5am. The noise was still humming along.
When Shea went to push around her little frog scooter in the kitchen, I reached down to press the button for the horn and it went dead. The noise stopped. Voila! It was the dying batteries in her scooter all along. Bizarre, however, that both of us couldn’t pin point the sound and more strangely, thought it was coming from high up…not a toy on the floor. A toy on the kitchen floor, that is.
Mr. Prevention was baffled, but thankful he woke-up to a solved mystery. He was also thankful for waking up to the smell of this spicy chicken chili wafting through the house. Only my husband has an appreciation for all things jalapeno-y and spicy at 8am.
By game time, the chicken was ready for shredding and the chili was ready to be mixed, incorporating the cream cheese into the chili, creating a rich and creamy base. Packed with flavor and lots of spice, this chili was a definite winner in my house and with my main squeeze!
- 2 Tbsp butter
- 1 onion, diced
- 5 jalapeno peppers diced, seeds removed
- 4 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14 oz) can no salt added corn, undrained
- 1 (10 oz) can Rotel (diced tomatoes and green chiles), undrained
- 1 (1 oz) pkg ranch dressing mix
- ¼ tsp crushed red pepper flakes
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 lb boneless, skinless chicken breasts
- 1 (8 oz) package light cream cheese
- Heat a nonstick pan over medium heat and melt butter. Once melted, add the onion and jalapenos; cook until tender, about 5 minutes. Add the garlic and saute 30-60 seconds or until fragrant; transfer to the crock pot.
- To the crock pot, add the beans, corn, Rotel, ranch mix, crushed red pepper, cumin, chili powder, and onion powder; stir. Add the chicken and gently mix to submerge the chicken into the crock pot contents. Add the cream cheese to the crock pot; do not stir.
- Cover crock pot and set to low. Cook for 6-8 hours. Remove chicken using tongs or a slotted spoon and shred between 2 forks. Return chicken to crock pot and mix until cream cheese is fully incorporated. Serve hot.