Easy Slow Cooker Chicken Chili (Dump and Go)

• active time: 3 minutes
• total time: 4 hours 3 minutes

Ingredients

CHILI

1 ½ pounds boneless, skinless chicken breasts (or thighs)

1 red onion chopped

1 15-oz can tomato sauce

2 15-oz cans kidney beans, drained and rinsed (or chili, black, or pinto beans)

1 15oz can of sweet corn, drained

1 15-oz jar chunky salsa, divided

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cayenne

1 teaspoon salt

CREMA

1 lime

1/2 cup of light sour cream

TOPPINGS

Cilantro

Other half of salsa jar

2 chopped jalapeno or geeen chile

1 diced red onion

1/2 cup light cheddar cheese

Hot sauce

Directions

Slow Cooker Instructions

Divide the jar of salsa in half.

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.

Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 598 kcal
• Total Fat: 5 g
• Unsaturated Fat: 5 g
• Cholesterol: 235 mg
• Sodium: 665 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 0.2 g
• Protein: 65 g