Slow-Cooker Chunky Chicken Chili

• dark red kidney beans, drained, rinsed↗1 can
• light kidney beans, drained, rinsed↗1 can
• mild thick & chunky salsa1 1⁄2 cups
• no-salt-added tomato sauce↗1 can
• chili powder↗2 tablespoons
• boneless skinless chicken thighs, cut into bite-size pieces↗1 1⁄2 lbs
• onion, chopped↗1
• frozen corn↗1 cup
• kraft finely shredded four-cheese Mexican blend cheese↗1 cup

Step-by-step instructions

1. 1

   COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.

2. 2

   COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).

3. 3

   STIR just before serving. Serve topped with cheese.

4. 4

   Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.