Slow-Cooker Chunky Chicken Chili

Submitted by senseicheryl

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

 

• Ready In: 6hrs 10mins
• Ingredients: 9
• Yields: 8 1 cup servings
• Serves: 8

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.

Reviews

[VinnietheMouth]

I tried this a few months back and loved it! I add a few extra things here and there, like red bell pepper, some other spices. It's really good, thank you for the recipe!