Chicken and Corn Chili Recipe

Ingredients
<br>- 4  skinless, boneless chicken breast halves
<br>- 1 (16 ounce) jar salsa
<br>- 2 teaspoons garlic powder
<br>- 1 teaspoon ground cumin
<br>- 1 teaspoon chili powder
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1 (11 ounce) can Mexican-style corn
<br>- 1 (15 ounce) can pinto beans
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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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 to taste
- ground black pepper to taste
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans

Directions
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.

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