Recipe: Slow-Cooker Chunky Chicken Chili

Slow-Cooker Chunky Chicken Chili

1 can  (15 oz.) dark red kidney beans, rinsed
1 can  (15 oz.) light red kidney beans, rinsed
1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild 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.  Serves 8 (1 cup servings).

Nutrition Details: 340 calories, 12g fat, 33g carbs, 7g fiber, 27g protein.  Calculates to 9 WW+ points. 

Recipe credit:  Kraft Recipes.  Link: http://www.kraftrecipes.com/recipes/slow-cooker-chunky-chicken-chili-112395.aspx?cm_mmc=eml-_-rbe-_-20121106-_-1061&cm_lm=FCCBB36C767084428D76BE741CA2B6C2

My personal review (and modifications):  Awesome.  I was hesitant to put the raw chicken on the top of the chili, but it cooked through with no issues.  I cooked it on high for 3 hours and stirred it for the last 1/2 hour or so and it was amazing.  Served it topped with some cheese as suggested with some tortilla chips on the side.  Super easy - that's the way I like it.