Slow Cooker Chunky Chicken Chili

This chicken chili is a stick-to-your-ribs meal. I get an already cooked rotisserie chicken at my local supermarket for under $5. For me this is the best way to go. The chicken is so flavorful and all I have to do is take the meat off and throw it in the cooker. Because all of the ingredients just need to be heated through your meal is ready in a couple of hours! Cornbread is fantastic with it!

If you prefer to use raw chicken breasts or thighs that's okay too! Cut your chicken into chunks and placed on the bottom of the slow cooker. Mix all of your other ingredients in a bowl and pour on top of the chicken. Cover and cook 6-8 hours on Low.

If at any time you feel this needs some liquid just add some chicken stock.

INGREDIENTS:

1 (15 oz.) can chili beans (I use Bush's in mild sauce)
1 (1 oz.) envelope chili seasoning (I use Williams brand)
2 (14.5 oz.) cans chili ready diced tomatoes
Small cooked rotisserie chicken, meat shredded
1 medium onion, diced
1.5 cups frozen sweet corn kernels
Shredded cheddar, if desired

DIRECTIONS:

Mix all of these ingredients in your slow cooker. Cover and cook 1-2 hours on Low. Upon serving top with the shredded cheddar if desired.