Slow-Cooker Chunky Chicken Chili

What you will 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® Thick & Chunky Mild Salsa

1

can  (15 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.

SERVE topped with cheese.

kraft kitchens tips

SERVING SUGGESTION

For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed saltine crackers.