Chicken and Corn Chili Recipe - Allrecipes.com
Chicken and Corn Chili Recipe
  • READY IN 12+ hrs

Chicken and Corn Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    12 hrs
  • READY IN

    12 hrs 15 mins

Directions

  1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

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.

 
Most Helpful Critical Review
Jul 08, 2011

this would be a better dip than chili.

 
Nov 13, 2007

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.

 
Jan 10, 2004

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!

 
Jan 15, 2008

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!

 
Jan 12, 2006

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.

 
Feb 02, 2008

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!

 
Nov 04, 2007

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.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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