Chicken and Corn Chili

Chicken and Corn Chili

495 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    12 h
  • Ready In

    12 h 15 m
Sarah Jane
Recipe by  Sarah Jane

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (495)

Rate This Recipe
Paula
327

Paula

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 instead of the garlic powder, 16 ounce can of diced tomatoes, and 2 teaspoons sugar to cut the acidity of the tomatoes. OTHERWISE, this was a great recipe and will be added to my winter repertoire! Thanks.

kcdavis
224

kcdavis

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 falls apart. I add some cayenne for a kick. Very yummy.

Diana
187

Diana

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 eat this as a chili or use the meat for tacos, enchiladas, taco salad, etc. You are only limited by your imagination! Thanks for a great recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 22.6 g
  • 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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