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© Meredith Corporation. All rights reserved. Used with permission.
In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeño, 1 1/2 teaspoons cumin and 1/4 teaspoon each cayenne and salt. Cover and cook on High for 4 hours or on Low for 6 hours.
During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 teaspoon each of cumin and cayenne, tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and the remaining 1/2 teaspoon salt.
Sprinkle with Monterey Jack, if desired.