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Chicken chili
Nb persons: 0
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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
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.
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