Reviewed: Dec. 27, 2008

It wasn't the best but it was good!

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PIXIEGINI

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Reviewed: Dec. 22, 2008

So easy, so yummy!

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foodyum

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Reviewed: Dec. 11, 2008

The flavor is great but the "chili" concept is hard to understand because there is not much liquid in it. I read some reviews; but many of them don't talk about what they added to actually make it chili. 1 cup of salsa does not make enough liquid for 8 servings of chili. I have made it twice and served in on brown rice both times. It is very good but would prefer more liquid. Maybe next time I will add some tomatoes and some chicken broth. Any other ideas?

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Allison S.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Dec. 9, 2008

Great chili. Very hearty and satisfying. Didn't give it five stars because I thought it was a little bland. Next time I'll add more spices. Found that it was actually tastier the next day. Overall, a very good basic chili recipe.

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rainbowchip

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Kailua, Hawaii, USA

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Reviewed: Dec. 9, 2008

Great recipe to serve a couple nights in a row with cornbread or chips- easy!

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petitchou

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 9, 2008

This went over well at the in-law's but I didn't think it was anything like chili. I used shredded leftover turkey from thanksgiving and dumped everything in the slow cooker to sit until we were ready to eat. Everyone seemed to like it but it was more like soup than chili. I served cornbread and tortilla chips on the side and sour cream and shredded cheese for toppings. Maybe I'll try it again using chicken breast and following the recipe more closely to see if it comes out more hearty and chili-like.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Dec. 8, 2008

This recipe was just ok. We really didn't care for it and I won't make it again.

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Amy

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Reviewed: Nov. 24, 2008

Would give 5 stars, but I never use store bought canned food so. . . . I added my own beans I soaked the night before. I cooked a chicken breast on the stove until almost done then followed the instructions. Added fresh corn that I had canned myself. Served with homemade corn tortillas. Flavor was really good.

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IZECREEMER

Cooking Level: Expert

Living In: Corning, New York, USA

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Reviewed: Nov. 18, 2008

This is delicious. I've served it at football parties with corn chips and shredded cheddar cheese. Thank you for the recipe!

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JKUHL

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Reviewed: Nov. 13, 2008

I love this! I usually use fresh garlic instead of garlic powder. I also add chicken broth and use black and great northern beans. I put it in tortillas with enchillada sauce on top and bake for a bit. Wonderful!

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Laura

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Reviewed: Nov. 13, 2008

Love this recipe! I've made it twice, and each time I freeze half of the batch to use later. I omit the corn and use one can pinto beans (drained) and one can black beans (with their juice). I also add 1/4 t. cayenne pepper to add some spice and used 3 cloves chopped fresh garlic instead of the powder. I think next time around I might add a touch more cumin, also. Would be really thick to eat as a chili, so we served it with all the fixings for tacos/burritos. Yummy!

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nurse_kati

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 3, 2008

I was short on time so I boiled the chicken breasts, shredded them, then simmered everything in a pan on the stove top. I made burritos with the chili and some rice, topped them with grated cheese, then baked them in the oven til the cheese was melty. Turned out great. Husband especially liked them. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

This turned out really, really good.

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bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Oct. 8, 2008

This recipe deserves a 2.5 stars. It's hard to believe I'm reviewing the same recipe that has gotten such stellar ratings because this recipe was mediocre at best. Maybe I did something wrong? I made a few alterations to the recipe but nothing too crazy. First of all, I slow cooked the chicken with all the spices including minced fresh garlic instead of garlic powder(4 breasts) with one jar of salsa on its own and shared the same experience as a few of the other reviewers in my crock pot burning up on the sides. Took awhile to scrape my pot clean too! The chicken was kind of on the charred side after that! I was able to salvage the majority of the meat though, discarding the crispy edges. Then I added the pinto beans (3 cans), diced chiles (1 can), an extra jar of salsa, and a can of enchilada sauce and let it simmer on high for 2 hours. The result was "chili" that tasted like Hormel, straight out of the can but who was I fooling? The majority of the ingredients WERE out of a can, I just expected it to taste more homemade since it took FOREVER to cook. I'm NEVER making this recipe again. If I want a good chili I'll make the "Fantastic Black Bean Chili" that is also on this site and is as "fantastic" as its name implies. Glad some of you enjoyed this recipe though!

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MELANIEGIL

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Reviewed: Sep. 29, 2008

Great! i put frozen chicken breasts in crockpot n the am- added everything else- it turned out very well-froze for lunches

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STEINY

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

I made this again last night because my husband requested it (which is RARE in my house). I didn't have any chicken breasts so I used 8 chicken tenders. I cooked the first part on high for 3.5 hours. After shredding the chicken, I added the corn (regular because I didn't have mexican corn) and the beans (2 cans of pinto beans), and turned the slow cooker on low for 3 hours or whenever we decided to eat dinner. I did omit the salt as we like to scoop up the chili with tortilla chips. It is perfect. LOVE, LOVE, LOVE this. Thanks.

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june2479

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Sep. 28, 2008

this was ok for me, maybe because i didnt use salsa. I used rotel. I just thought it was lacking. I used 2 large chicken breast cut in to small cubes. 1 can of pinto, 1 can of black beans. I added 1/2 yellow onion chopped. I added some tomato sauce and water. I also added chili powder, garlic powder, oregano, and cumin. At the end i added some masa harina. We enjoyed it for the football game, but I dont think it made a big enough impression on us to repeat this recipe.

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

This was excellent! I used chicken tenders and gave them a quick chop and tossed everything in my slow cooker. I added one can of chicken broth as well. Super easy with great consistency and taste!

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JAK3G

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

Very simple and very filling. I love that it only has a few ingridents and has very low calories. it's hard to find low-cal items that are filling. This one is an A+

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Stevie

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Reviewed: Sep. 21, 2008

I tried this recipe thinking I would leave the corn out - not a big fan, but I ended up making it exactly according to the recipe and loved the taste! The next time I made it I substituted the pinto beans with black beans, added onions, green peppers and mushrooms to make enchiladas. This recipe is so versatile, you can start with the basic and change it up for other uses. Thanks!

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Jackie

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Chicken and Corn Chili

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