Slow-Cooker Chunky Chicken Chili

By dena

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

Preparation

Step 1

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.