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Chicken and Corn Chili View next recipe »
"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."
Recipe Provided by allrecipes.com
- Prep Time 15 Minutes
- Cook Time 12 Hours
- Ready In 12 Hours 15 Minutes
- Serves 6
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.2 teaspoon salt to taste
- 0.2 teaspoon ground black pepper to taste
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans
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.
Nutritional Information
Amount Per Serving: Calories 145 | Total Fat 1.9g | Saturated Fat 0.5g | Cholesterol 41mg | Sodium 866mg | Carbohydrates 15g | Fiber 2.8g | Protein 18g