SLOW-COOKER TWO-BEAN CHICKEN CHILI

Slow-Cooker Two-Bean Chicken Chili image

With 10 minutes of prep work and a long, steady simmer in the slow cooker, this spicy two-bean chili with chicken thighs is perfect for busy weeknights.

Provided by My Food and Family

Categories Home

Time 6h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

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Ingredients

1 can (15 oz.) red kidney beans, rinsed
1 can (15.5 oz.) black beans, rinsed
1 can (15 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
2 Tbsp. chili powder
1 Tbsp. adobo sauce
1 tsp. ground cumin
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Shredded Jalapeño Cheese

Steps:

Combine first 7 ingredients in slow cooker. Top with chicken and vegetables. (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.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 23 g