chicken and corn chili

Slow Cooker

A creamy, mildly spicy chili made with chicken, corn, and beans. A fun twist on traditional chili that’s great for cozy dinners.

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

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.