Chicken and Corn Chili
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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 time 15mins
Cooking time 27mins
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.
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