Slow-Cooker Chunky Chicken Chili

• 1 can (15.5 oz.) dark red kidney beans, rinsed
• 1 can (15.5 oz.) light red kidney beans, rinsed
• 1-1/2 cups TACO BELL Thick & Chunky Mild Salsa
• 1 can (15 oz.) no-salt-added tomato sauce
• 2 Tbsp. chili powder
• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup frozen corn
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Combine beans, salsa, tomato sauce and chili powder in slow cooker.
2. Top with chicken, onions and corn.
3. (Do not stir.)
4. Cover with lid.
5. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
6. Serve topped with cheese.

dark red kidney beans, light red kidney beans, taco, salt, chili powder, chicken, onion, frozen corn, four cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-chunky-chicken-chili-112395.aspx (may not work)