Slow Cooker Corn and Chicken Chili

Prep Time: 10 Minutes | Total Time: 6 Hours 10 Minutes | Servings: 6

  • SERVES 370
  • Prep Time: 10
  • Cook Time: 6


  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can 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 oz.) white cannellini beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 6 lime wedges (optional)
  • 2 tablespoons chopped cilantro (optional)


  1. Season the chicken as desired. Stir the soup, green peppers, corn, chipotle peppers, beans and cumin in a 6-quart slow cooker. Add the chicken and turn to coat.
  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.
Nutritional Information per serving:

Calories—269; Fat—6.8g; Saturated Fat—1.4g; Protein—26.5g; Carbohydrate—25.2g; Sodium—507mg

Back to all recipes