Chicken and Corn Chili

Vickie G.
on 7/12/08 7:46 am - AL

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

Directions

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

Nothing tastes as good as being thinner feels.

I have to walk early in the morning, before my brain figures out what I'm doing.

"Obstacles are what we see when we take our eyes off the goal."

knj41
on 7/12/08 8:29 am - AL

RNY on 01/25/06

this sounds good!

Kim

Elle Felts
on 7/12/08 8:53 am - TUSCALOOSA, AL

RNY on 08/08/02

This sounds really good and so easy too. I'll have to give this one a try.....

Mom2ItalianGirls
on 7/12/08 12:43 pm - Alabaster, AL

This sounds like something my MIL cooked. She served it over rice and/or nacho chips. Smothered with cheese, sour cream, salsa and olive. All optional, of course.

Now you have given me an idea for dinner tomorrow night.

N-

Afterism (n) - A concise, clever statement you don't think of until too late.

happy girl
on 7/12/08 8:20 pm - Pensacola, FL

RNY on 01/14/04

Saved!

Chicken and Corn Chili

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Chicken and Corn Chili