Servings: 6
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
1 (15 ounce) can pinto beans
1 (11 ounce) can Mexican-style corn
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 on Low for 6 to 8 hours.
About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
Stir in pinto beans and corn. Simmer until ready to serve.
Nutrition Facts
Calories. 188
Total Carbohydrate 23g Dietary Fiber 5g Total Sugars 5g Protein 20g Total Fat 2g Saturated Fat 1g Cholesterol 41mg Vitamin C 3mg Sodium 1012mg Calcium 54mg Iron 2mg Potassium 467mg
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