Chicken and Corn Chili

Chicken and Corn Chili

511

"This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side."

Ingredients

12 h 15 m {{adjustedServings}} servings 188 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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Reviews

511
  1. 692 Ratings

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The first person to taste this chili asked for the recipe! I did make the following changes and additions...3 chicken breasts instead of 4, 1 can of diced green chilis, 2 teaspoons fresh garlic...

This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just...

So yummy! I used black beans, as others had done and I used frozen corn because I just can't stand canned corn. I took the chili and made chicken enchiladas with it, it was wonderful! You can...