1 can (15.5 oz.) dark red kidney beans, rinsed
1 can (15.5 oz.) light red kidney beans, rinsed
1-1/2 cups Thick & Chunky Mild Salsa
1 can (15 oz.) 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 shredded cheese
Directions
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.
Notes
Attempt 1:
We used this as a base. Doubled all ingredients (except the Chicken. That was probably tripled?) And rough measuring on chili powder. Added some dehydrated garlic and cumin. Still needed more spice. Used 24oz can of restaurant-style salsa. Should have used 1 can of tomato sauce instead of doubling. with restaurant style salsa this was too wet.
Recipe from http://www.kraftrecipes.com/recipes/slow-cooker-chunky-chicken-chili-112395.aspx
