Slow-Cooker Chunky Chicken Chili

By Hester

Ingredients

• 2 cans (19 fl oz/540 mL each) mixedbeans, rinsed
• 2 cups salsa
• 1 can (14 fl oz/398 mL) no-salt addedtomato sauce
• 2 Tbsp. chili powder
• 1-1/2 lb. (675 g) boneless skinlesschicken thighs, cut into bite-size pieces
• 1 onion, chopped
• 1 cup frozen corn, thawed, drained
• 1 cup Kraft Tex Mex Light Shredded Cheese

Details

Adapted from kraftcanada.com

Preparation

Step 1

Combine first 4 ingredients 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 just before serving. Serve topped with cheese.