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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

188 calories; 2.3 g total fat; 41 mg cholesterol; 1012 mg sodium. 22.6 g carbohydrates; 20.4 g protein; Full Nutrition

Reviews (575)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
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. Read More
(367)

Most helpful critical review

Rating: 2 stars
07/08/2011
this would be a better dip than chili. Read More
(8)
776 Ratings
  • 5 star values: 510
  • 4 star values: 192
  • 3 star values: 50
  • 2 star values: 17
  • 1 star values: 7
Rating: 5 stars
01/10/2004
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. Read More
(367)
Rating: 5 stars
01/10/2004
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. Read More
(367)
Rating: 5 stars
11/13/2007
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. Read More
(262)
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Rating: 5 stars
01/10/2004
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! Read More
(216)
Rating: 5 stars
01/15/2008
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! Read More
(74)
Rating: 5 stars
01/12/2006
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. Read More
(71)
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Rating: 5 stars
11/04/2007
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. Read More
(57)
Rating: 5 stars
02/02/2008
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! Read More
(55)
Rating: 5 stars
08/13/2007
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! Read More
(43)
Rating: 4 stars
01/13/2008
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... Read More
(42)
Rating: 2 stars
07/08/2011
this would be a better dip than chili. Read More
(8)