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.

Chicken and Corn Chili

chicken breast

(16 ounce) jar salsa

garlic powder

cumin

chili powder

salt

black pepper

(11 ounce) can Mexican-style corn

(15 ounce) can pinto beans

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.


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.


Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.


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 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.

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.

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!

LoVeD this one! I started cooking in the morning though. No need to cook through the night unless you have to have it ready to eat by 8 am! I used fresh salsa instead of that yucky canned stuff. Instead of putting it in a bowl we rolled it up in some whole wheat/corn tortilla's and added red onion cheese and shredded lettuce. I'll make this one again for sure!

what a tasty soup. it was perfect considering the horrible weather we are having! i took the advice of another viewer and used enchilada sauce instead of salsa. it was very good that way. i used fresh garlic instead of powder and i used more chicken then called for jsut because we like a very hearty chili( and because the enchilada sauce i used was a little thin)I was very pleased with the taste may add a couple more spices to it in the future...

chicken and corn chili

Prep Time: 15 minutes

Cook Time: 12 hours

Total: 12 hours, 15 minutes

Servings: 6

Author : Sarah Jane

Ingredients

Instructions

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