Crock Pot Chicken Chili with Rice

In October I met up with 9 other bloggers to learn about corn.  I am familiar with sweet corn and use it in many of our dishes.  I love the crunch and sweetness it adds.  It is also a good source of fiber, antioxidants and Vitamin Bs.

 I prefer it fresh but when I can't have it fresh I use what I have that I froze during the summer months. You can read all about how I preserve it here.  Want to know more about our Iowa Corn Quest?  This link will show you more! #iacornquest

Crock Pot Chicken Chili with Rice                                                       Printable Recipe

1-1/2 pounds chicken tenders*

1/2 small onion, diced

15 ounce can black beans, drained (not rinsed)

14.5 ounce can petite diced tomatoes (not drained)

1 cup whole corn, drained if needed (thawed if frozen)

1 teaspoon chili powder

1/2 teaspoon cumin

2-4 dashes cayenne pepper

salt (to taste)

2 cups cooked brown rice

sour cream

shredded Mexican blend cheese

Add all the ingredients (except rice) to a 2.5 quart crock pot.  

Mix.  Set on high for 2-1/2 hours or low for 5 hours.  

Shred chicken, stir to incorporate.  Add corn.  The heat from the dish will heat the corn through since it is already cooked. You can adjust your seasoning here to add more if you like.

Serve over cooked brown rice, top with sour cream, cheese and chopped cilantro (if desired.)

*You can try whole skinless boneless chicken breast but allow more time to cook.