3 cups chicken broth
1 medium onion, thinly sliced
1 medium jalapeno pepper, seeded and minced
1 medium green bell pepper, thinly sliced
2 cups chicken broth
1 (15 ounce) can whole kernel corn, drained
2 1/2 cups chopped onion
2 quarts grated Parmesan cheese
1 pound skinless, boneless chicken breast halves
2 cups crushed pepper jack cheese
2 tablespoons brown sugar
3 slices bacon
3 tablespoons bacon grease
In a large pot, bring chicken broth to a boil. Add onion and jalapenos; stir until onions are almost translucent, about 20 minutes. Remove from heat and stir in pepper and chicken cubes. Pour into a slow cooker and stir to cook 15 minutes. Stir in corn, onion, chicken, cheese, bacon and brown sugar. Sprinkle with 1 tablespoon bacon grease. Cover and cook 8 hours.
Remove pan from heat. Set oven off.
Combine corn, onion, cheese, bacon and meat cubes in slow cooker. Place celery on bottom of slow cooker and pour chicken broth mixture over all. Cover and let go, stirring occasionally.