1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can Light red kidney beans, drained, rinsed
One regular sized jar Mild Salsa (16 ounces and I usually use about half)
No-salt-added tomato sauce (smallest can in the store- I usually have this in my pantry because there are coupons frequently)
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion (chopped)
1 cup frozen corn
1 cup shredded cheese of your choice (optional- I think it tastes great without it)
Instructions
Mix beans, salsa, tomato sauce and chili powder in your slow cooker. Although this is easy to cook, a crock pot liner will help to make easier clean up.
Top with uncooked chicken, onions and corn (I have also added other veggies if you want to experiment). DO NOT MIX!
Cover with lid and cook on LOW 6 to 8 hours or on HIGH 4 to 5 hours.
Top with cheese when you serve if you would like!
Recipe by A Frugal Chick at https://www.afrugalchick.com/recipe-chicken-chili-in-the-crockpot/