Slow Cooker Chicken and Corn Chili |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Easy, healthy, good. Serve with grated cheese, sour cream, chopped cilantro and green onions and chips or tortillas on the side. Ingredients:
4 boneless skinless chicken breast halves |
1 (16 ounce) jar salsa |
2 teaspoons garlic powder |
1 teaspoon ground cumin |
1 teaspoon chili powder |
salt |
ground black pepper |
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.
|
|