1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups 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
1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker.
Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
SERVE topped with cheese.