Best Slow Cooker Chicken and Corn Chili
By: Leah Rodrigues
Published: December 4, 2011

There is nothing like getting home to an already prepared meal.  This slow cooker chicken and corn chili is that kind of meal.  Prepare the ingredients the night before and in the morning before work put them into the slow cooker.  The ingredients have the whole day to meld and get to know each other.  Once you get home, ladle yourself a big bowl of this comforting chicken and corn chili with all the essential toppings- cheese, onions, and a dollop of sour cream- and enjoy your stress free meal.
Ingredients:



1 can of pinto beans
1 can of corn kernels
1 small can of tomato sauce
1 jar of medium or mild salsa
2 boneless, skinless chicken breasts
2 tablespoons of cumin
2 tablespoons of chili powder
1 tablespoon minced garlic
salt and pepper (to taste)
 
Directions:
 








Turn slow cooker on to high setting.


   
Add all of the ingredients, and cook on high for 3 to 4 hours or low for 8 hours.


   
Stir occasionally.


   
After 3 to 4 hours, remove the chicken to a bowl or cutting board.


   
Shred using 2 forks.


   
Return shredded chicken to the slow cooker.


   
Cook an additional 30 minutes.


   
This is really good served over rice like a gumbo).

Turn slow cooker on to high setting.


     
Add all of the ingredients, and cook on high for 3 to 4 hours or low for 8 hours.


     
Stir occasionally.


     
After 3 to 4 hours, remove the chicken to a bowl or cutting board.


     
Shred using 2 forks.


     
Return shredded chicken to the slow cooker.


     
Cook an additional 30 minutes.


     
This is really good served over rice like a gumbo).