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
1 (15 ounce) can black 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 2 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 beans into the slow cooker. Simmer until ready to serve.
Chefs Notes: Make this recipe your own by adding your own personal flair! Add anything from sour cream topping, crunchy tortilla chips, to green onions. The fun of cooking is experimenting!
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