Tuesday, February 1, 2011

Slow-Cooker Chunky Chicken Chili

Jennifer S.

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.)tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 can (15-oz)corn, drained OR 1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

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 before serving.
Ladle into bowls.
Top with cheese.

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