Chicken and Corn Chili recipe

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Ingredients

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 calories
carbohydrate: 22.6 g
cholesterol: 40.6 mg
fat: 2.3 g
fiber: 5.1 g
protein: 20.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1012.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

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