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Slow Cooker Chicken Chili

Joanna Cismaru, Jo Cooks
  • 310 minutes
  • Serves 8

INGREDIENTS

28 oz

red kidney beans (drained and rinsed)

1 1/2 cups

salsa (I used mild)

15 oz

tomato sauce (no salt added )

1 tbsp

chili powder

1 tbsp

Tex Mex seasoning

2 lb

chicken thighs (boneless and skinless, or chicken breast cut into bite size pieces)

1

large onion (chopped)

1 cup

corn (frozen or canned)

1 cup

cheddar cheese (shredded)