Wednesday, January 28, 2009

Crock Pot Chicken Chili

Another one from Kraft Foods website (I'm almost at the end of my two week plan for cooking now...) I added a little water, used chicken breast instead of thigh, and used 2% cheese.

Crock Pot Chicken Chili
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups 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

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 just before serving. Serve topped with cheese.

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