Chicken and Corn Chili recipe
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- 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
Nutrition Info
- 187.9 caloriescarbohydrate: 22.6 gcholesterol: 40.6 mgfat: 2.3 gfiber: 5.1 gprotein: 20.4 gsaturatedFat: 0.6 gservingSize: -sodium: 1012.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Corn Chili
Directions
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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.
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.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.