Slow Cooker Corn and Chicken Chili

It's your crockpot's moment to shine! Slow cooker chicken chili with corn, peppers and cream of chicken soup has never tasted better.

Campbell’s®

Recipe - Stillwater

Prep Time10 Minutes

Servings6

Cook Time360 Minutes

Ingredients

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)

Directions

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.

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.

10 minutes

Prep Time

360 minutes

Cook Time

Servings

Directions

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

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.