1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups mild salsa
1 can (16 oz.) tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup shredded cheddar 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 and sour cream. I like to serve ours over steamed rice.
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups mild salsa
1 can (16 oz.) tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup shredded cheddar 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 and sour cream. I like to serve ours over steamed rice.
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