Chicken and Corn Chili

By barbsjustagirl

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

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.