Chicken and Corn Chili

"This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 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

Directions

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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