Chicken and Corn ChiliJune 8, 2012 | Email This Post Print This Post Post a Comment
Slow Cooker Chicken and Corn Chili is so easy and delicious. You can top it with grated cheese, sour cream, black olives, or your favorite toppings. Serve with warm bread.
4 skinless, boneless chicken breast halves
1 (16 ounces) jar salsa (mild or medium)
1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon chili powder
1 (11 ounces) can Mexican-style corn
1 (15 ounces) can pinto beans
salt and pepper to taste
Add chicken and salsa to slow cooker.
Season with cumin, garlic powder, chili powder, salt and pepper.
Cook on LOW for 6 to 8 hours.
2 hours before you serve it, shred the chicken and return the meat to the slow cooker and continue cooking for the remaining time.
1 hour before you will serve it stir the corn and the pinto beans into the slow cooker.
Stir well before serving.