Slow-Cooker Chunky Chicken Chili
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 10 min
- Cook
- 6 hr 10 min total
Ingredients
- 1 can (15 oz.) dark red kidney beans, rinsed
- 1 can (15 oz.) light red kidney beans, rinsed
- 1-1/2 cups Taco Bell Thick & Chunky Mild Salsa
- 1 can (15 oz.) no-salt-added tomato sauce
- 2 Tbsp. chili powder
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1 onion, chopped
- 1 cup frozen corn
- 1 cup Kraft Mexican Style Finely Shredded Four Cheese
Steps
- Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
- Serve topped with cheese.
Notes
Kraft Kitchens tip: 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.