"This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side." — Sarah Jane
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skinless, boneless chicken breast halves
1 (16 ounce) jar
salt to taste
ground black pepper to taste
1 (11 ounce) can
1 (15 ounce) can
The first person to taste this chili asked for the recipe! I did make the following changes and additions...3 chicken breasts instead of 4, 1 can of diced green chilis, 2 teaspoons fresh garlic instead of the garlic powder, 16 ounce can of diced tomatoes, and 2 teaspoons sugar to cut the acidity of the tomatoes. OTHERWISE, this was a great recipe and will be added to my winter repertoire! Thanks.
this would be a better dip than chili.
This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just falls apart. I add some cayenne for a kick. Very yummy.
So yummy! I used black beans, as others had done and I used frozen corn because I just can't stand canned corn. I took the chili and made chicken enchiladas with it, it was wonderful! You can eat this as a chili or use the meat for tacos, enchiladas, taco salad, etc. You are only limited by your imagination! Thanks for a great recipe!
Unlike everyone else, I followed the recipe precisely, and it was still delicious and so, saved to the "recipe box."
I baked the chicken the previous night and so it marinated all day in the fridge with the salsa and spices. I may try adding black beans the next time. Yes, there will defintely be a next time!
This is a great recipe! I wasn't sure if I was supposed to drain the juice from the corn or the beans, so I reserved it to see how soupy it would be. I ended up not adding the juice, so it would be heartier. We put the chili in tortillas, added sour cream & shredded cheese, and ate them like burritos. Had chips on the side as well. I used kidney beans, black beans, and regular corn. I also added a can of chopped tomatoes with green chiles. This recipe would be great for a group of people. (I used a 5 qt crock) We had a lot left over with 3 people eating, so I am going to try to freeze my leftovers.
Like others, I added a can of green chiles and used black beans (personal preference). For sake of time, I used a can of white chicken breast in water...tasted great, wouldn't have known the difference. Served with cheese, sour cream and avocado. Leftovers will be tacos. Thanks!
Oh so yummy!! I always stray from the original recipe some. I used frozen chicken breasts and cubed them after it cooked for a while. I added a can of diced tomatoes chili style, medium salsa, black beans, pinto beans, kidney beans, diced green chilies, mexicorn and white chicken chili seasoning. I also used a little chicken broth so it wouldn't dry out. It was excellent! Served with tortilla chips, sour cream and shredded cheese! Can't wait for lunch leftovers :-) Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Corn Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 21
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