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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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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. 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:
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.
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.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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