SLOW-COOKER CHUNKY CHICKEN CHILI
1 can (15.5ounces.) dark red kidney beans, rinsed
1 can (15.5 ounces) light red kidney beans, rinsed
1 1/2 cups thick & chunky mild salsa
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
1 can (15 ounces.) 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 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.
Serve topped with cheese. Makes 8 servings, 1 cup each.