Chicken and Corn Chili
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 and ground black pepper to taste
- 1 (15 ounce) can pinto beans
- 1 (11 ounce) can Mexican-style corn
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Instructions
- 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 on Low for 6 to 8 hours.
- About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
- Stir in pinto beans and corn. Simmer until ready to serve.
Source
Original recipe: View Original