Today I made Slow Cooker Chunky Chicken Chili! I make an amazing white bean chili and Kouper has been asking me for a black bean chili of some sort and this recipe sounded amazing!!!! I have to say...yes sir it is! Pretty amazingly yummy!
There is a little bit of a kick to it...but topped with a little bit of Kraft Mexican Blend Cheese and a dab of sour cream...tamed it down and helped add to the already rocking taste!
Here is the recipe! I didn't change anything about it this time, just made as is...
What You Need
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® 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
Make It
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.
All reviews were great! Kouper LOVED it...and my dad actually asked me for the recipe! He has never done that before...ment so much to me that he asked mainly becuase he is the greatest cook that I know! I am always having him try stuff for me and give me great ideas to improve on stuff! LOVE IT! Tonight's meal was a good night and we will deffinatly be having it again!!!
Till next time,
- The Bored Housewife
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