Slow-Cooker Two-Bean Chicken Chili

• 1 can (15 oz.) red kidney beans, rinsed
• 1 can (15.5 oz.) black beans, rinsed
• 1 can (15 oz.) no-salt-added tomato sauce
• 1-1/2 cups TACO BELL Thick & Chunky Mild Salsa
• 2 Tbsp. chili powder
• 1 Tbsp. adobo sauce
• 1 tsp. ground cumin
• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1 onion, chopped
• 1 cup frozen corn
• 1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

1. Combine first 7 ingredients in slow cooker.
2. Top with chicken and vegetables.
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.

red kidney beans, black beans, salt, taco, chili powder, adobo sauce, ground cumin, chicken, onion, frozen corn, pepper

Taken from www.kraftrecipes.com/recipes/slow-cooker-two-bean-chicken-chili-182148.aspx (may not work)