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.

• Preparation Time: 15 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 15 mins
• Calories: 188 Calories

Ingredients

• salt to taste
• 4 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can pinto beans

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.