Slow Cooker Chicken and Corn Chili |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 8 |
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Cook this in a slow cooker the night before serving. Ingredients:
4 boneless skinless chicken breasts |
1 (16 ounce) jar pace picante sauce |
2 teaspoons garlic powder |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/4 teaspoon hot sauce |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (11 ounce) can mexican-style corn |
1 (15 ounce) can pinto beans (or black beans) |
1 cup sour cream (optional) |
Directions:
1. Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
2. Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru.
3. Serve with a dollop of sour cream.
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