Slow Cooker Chicken Chili

By á-25168

Ingredients

• 1 can (15 oz.) dark red kidney beans - rinsed
• 1 can (15 oz.) light red kidney beans - rinsed
• 1 1/2 cups salsa
• 1 can (16 oz.) tomato sauce
• 2 tablespoons chili powder
• 1 1/2 lbs. boneless/skinless chicken tenders, cut into bite size peices
• 1 onion - chopped
• 1 cup frozen corn
• 1 cup Mexican finely shredded cheese

Preparation

Step 1

Combine beans, salsa, tomato sauce & chili powder in slow cooker. Top with chicken, onions & corn. Do not stir. Cover with lid.

Cook on low 6 - 8 hours (or on high for 4 - 5 hours).

Stir before serving. Ladle into bowls, top with cheese.