Slow Cooker Chunky Chicken Chili II

How smart can you be? This chili is brilliant: Not only can it fit into your smart eating plan, but it also cooks in a slow cooker. And it has seriously high TQ (taste quotient).


8 servings (1 cup each)


1 (15 ounce) can dark red kidney beans, rinsed
1 (15 ounce) can light red kidney beans, rinsed
1 1/2 cups Thick 'N Chunky Mild Salsa (e.g. TACO BELL® HOME ORIGINALS®)
1 (15 ounce) can no-salt-added tomato sauce
2 tablespoons chili powder
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese (e.g. KRAFT)


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.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 6 hours

Additional Information

For added color and flavor, top individual bowls of chili with sour cream and/or coarsely crushed saltine crackers.

Nutritional Information

Amount per serving: Calories: 310; Total Fat: 10 g; Saturated Fat: 4 g; Cholesterol: 90 mg; Sodium: 590 mg; Carbohydrate: 31 g; Dietary Fiber: 7 g; Sugars: 5 g; Protein: 26 g; Dietary Exchange: 1 1/2 Starch, 1 Vegetable, 3 Meat (L), 1/2 Fat

Recipe Courtesy Of

Kraft Food

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