Slow Cooker Chicken and Corn Chili
- Reviews 1
Ready In: 15 mins
Serves: 6
Ingredients
- 4 boneless skinless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt
- ground black pepper
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans
Directions
- 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.
- 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.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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