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https://www.myfoodandfamily.com/recipe/112395/slow-cooker-chunky-chicken-chili
Slow-Cooker Chunky Chicken Chili
Serves 8
Serves 8
What You Need
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 (optional)
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 (optional)
Let's Make It
1. Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
2. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
3. Serve topped with cheese.
1. Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
2. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
3. Serve topped with cheese.
Kitchen Tips
Tip 1. For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or light sour cream and/or coarsely crushed saltine crackers.
Tip 2. Not only is this delicious low-calorie chili easy to make, but it can also warm you up on a cold day.
Tip 1. For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or light sour cream and/or coarsely crushed saltine crackers.
Tip 2. Not only is this delicious low-calorie chili easy to make, but it can also warm you up on a cold day.
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