Slow-Cooker Chunky Chicken Chili

This recipe was featured in an email from the www.kraftfoods.com website.

• Ready In: 6 hrs 10 mins
• Serves: 8
• Yields: 8 1 cup servings

Ingredients

• 1 (15 ounce) can dark red kidney beans, drained, rinsed
• 1 (15 ounce) can  light kidney beans, drained, rinsed
• 1 1⁄2 cups  mild thick & chunky salsa
• 1 (16 ounce) can no-salt-added tomato sauce
• 2  tablespoons chili powder
• 1 1⁄2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1  onion, chopped
• 1  cup frozen corn
• 1  cup  kraft finely shredded  four-cheese Mexican blend cheese

Directions

1. COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
2. COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
3. STIR just before serving. Serve topped with cheese.
4. Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.