Slow-Cooker Chunky Chicken Chili

Ingredients

• 1 cup four cheese shredded mexican style kraft finely
• 2 Tbsp chili powder 
• 1 cup regular corn frozen
• 1  onion chopped
• 15.5 oz kidney beans dark red rinsed canned
• 15.5 oz kidney beans light red rinsed canned
• 1.5 cups taco bellâ® & chunky mild salsa thick
• 1.5 lb chicken thighs boneless skinless cut into bite-size pieces
• 15 oz no-salt-added tomato sauce canned

Equipment

• slow cooker

Directions

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. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
3. Serve topped with cheese.