This chicken and corn chili 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 with flour tortillas on the side.
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 jar salsa , 16 ounce
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and ground black pepper to taste
- 1 can pinto beans , 15 ounce
- 1 can Mexican-style corn , 11 ounce
Instructions
-
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 on Low for 6 to 8 hours.
-
2
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.
-
3
Stir in pinto beans and corn. Simmer until ready to serve.
Nutrition Facts
Per serving
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