Prep: 10 minutes
Slow Cook: 10 hours • Serves: 8
1 bag (16 ounces) frozen corn
2 jars (15 ounces each) favorite salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 large onion, chopped
Chopped fresh cilantro and plain Greek yogurt (optional)
1.In 4-1/2- to 6-quart slow cooker, stir all ingredients making sure that chicken is completely submerged. Cover; cook on low 10 hours.
2.Transfer chicken to cutting board; shred chicken with 2 forks. Stir shredded chicken into slow cooker. Serve chili with fresh cilantro and/or a dollop of plain Greek yogurt, if desired.
Approximate nutritional values per serving:
263 Calories, 2g Fat (1g Saturated), 43mg Cholesterol,
1003mg Sodium, 39g Carbohydrates, 9g Fiber, 24g Protein