Recipe by Sarah Jane
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The kick of herbs and spices gives this chili amazing flavor, with less fat.
A flavorful chili that’s a little lighter with less fat.
See how to make a simple and delicious white bean chili.