Slow-Cooker Chunky Chicken Chili

By srumbel

This chicken thigh chili fits into your smart eating plan, is slow-cooker convenient and tastes amazing. Simply put, it's a winner on every count.
from kraftrecipes.com

Ingredients

• 1 can (15.5 oz.) dark red kidney beans, rinsed
• 1 can (15.5 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

Details

Preparation time 10mins
Cooking time 370mins

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.


Servings

8 servings, 1 cup each