Recipes - Healthy Slow-Cooker Chunky Chicken Chili


The Original "Viral" Foodie

I saw this on the Kraft website. It had excellent reviews.

Slow-Cooker Chunky Chicken Chili

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® Thick 'N Chunky Mild Salsa
1 can (16 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

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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The Original "Viral" Foodie
enginerd - I thought it sounded good too! I'd probably leave out the corn and use chicken breast since Hubs doesn't like dark meat. If you make it will you report back and let me know how it was?

BTW there was a picture of it on the link.