I have another chicken chili recipe that I have made several times. This is a little different spin but also uses the crockpot. It will be a nice hearty meal because it seems that winter has come to the fair city of Chicago this year after all. We can't really complain though; well we probably shouldn't complain but I have to be honest, I don't like it one bit!
4 boneless skinless chicken breast halves
1 16oz. jar of salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
ground black pepper to taste
1 11oz. can Mexican style corn
1 15oz. can pinto beans
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.
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