Appetizers / Soups / Salads

Chicken and Corn slow cooker chili is for Dinner.

Chicken and Corn slow cooker chili takes 10 minutes to prepare.

Chicken and Corn slow cooker chili takes 300 minutes to cook.

Chicken and Corn slow cooker chili makes 6 servings.

The ingredients for Chicken and Corn slow cooker chili are:

1 large onion, chopped
1 lb. boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 3/4 tsp. ground cumin
1/2 tsp. cayenne pepper
1 can 14.5 oz. diced tomatoes with green chilies
1 1/2 cups frozen corn, thawed
2 cans 15 oz. cannellini beans, drained and rinsed
2 tblsp. stone-ground cornmeal
shredded Monterey Jack cheese

Here is how you make Chicken and Corn slow cooker chili:

In a 5-6 qt. slow cooker, combine onion, chicken, low-sodium broth, green pepper, 1 1/2 tsp. cumin, 1/4 tsp. cayenne pepper and 1/4 tsp. salt. Cover and cook on high for 4 hrs. or low for 6 hrs. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 tsp. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 tsp. of salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the cheese. Good with cornbread.Number of Servings: 6Recipe submitted by SparkPeople user KAYMOM.

The nutritional information for Chicken and Corn slow cooker chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 298.2

• Total Fat: 0.8 g
• Cholesterol: 6.9 mg
• Sodium: 1,458.0 mg
• Total Carbs: 61.1 g
• Dietary Fiber: 16.0 g
• Protein: 22.4 g

Chicken and Corn slow cooker chili is Mexican cuisine.