Slow Cooker Corn and Chicken Chili
Switch things up from a traditional ground beef chili. Our chicken chili takes only 10 minutes to prep and then slowly cooks. It develops delicious depth of flavor and just the right amount of heat from chipotle peppers. Corn, green peppers and beans complement the flavors and add texture. Try serving over rice or wrap it up in a tortilla for a heartier meal.
Ingredient
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 2 medium green bell pepper, diced (about 1 1/2 cups)
- 2 cups frozen whole kernel corn, thawed
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 can (about 15 ounces) white cannellini beans, rinsed and drained
- 1 teaspoon ground cumin
- 6 lime wedge (optional)
- 2 tablespoons chopped cilantro (optional)
Direction
- Season the chicken as desired. Stir the soup, green peppers, corn, chipotle chiles, beans and cumin in a 6-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through and fork-tender. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Stir the shredded chicken back into the cooker. Season to taste. Serve with the lime wedges and cilantro, if desired.
