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Slow Cooker Corn and Chicken Chili

Slow Cooker Corn and Chicken Chili

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Switch things up from a traditional ground beef chili.  Our chicken chili takes only 10 minutes to prep and then slowly cooks.  It develops delicious depth of flavor  and just the right amount of heat from chipotle peppers.  Corn, green peppers and beans compliment the flavors and add texture.  Try serving over rice or wrap it up in a tortilla for a heartier meal.

serves 6 people


cost per recipe: $10.89

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • 2

    medium green pepper, diced (about 1 1/2 cups)

  • 2

    cups frozen whole kernel corn, thawed

  • 1

    tablespoon minced chipotle peppers in adobo sauce

  • 1

    can (about 15 ounces) white cannellini beans, rinsed and drained

  • 1

    teaspoon ground cumin

  • 6

    lime wedge (optional)

  • 2

    tablespoons chopped cilantro (optional)

view nutrition info

How to Make It

Step 1

Season the chicken as desired.  Stir the soup, green peppers, corn, chipotle chiles, beans and cumin in a 6-quart slow cooker.  Add the chicken and turn to coat.

Step 2

Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through and fork-tender.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Stir the shredded chicken back into the cooker.  Season to taste.  Serve with the lime wedges and cilantro, if desired.

Recipe Tips

  • Serving Suggestion: Serve topped with Pace® Salsa Verde and sour cream, if desired.
  • Time-Saving Tip: This dish may also be cooked on HIGH for 3 to 4 hours.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

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