Chicken and Corn Chili

By á-32809

Ingredients

• 4 skinless -- boneless chicken breast halves
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can pinto beans

Details

Servings 6

Preparation

Step 1

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.