Ingredients
6
6 servings
- •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
- •1 (15 ounce) can pinto beans
- •1 (11 ounce) can Mexican-style corn
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 188
- Carbohydrate: 23g
- Fat: 2g
- Fiber: 5g
- Protein: 20g
- Sugar: 5g
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