Simple Slow Cooker Chicken and Corn Chili
By: Keri Giordano
Published: Thursday, February 18, 2010 - 5:31pm

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)

Preparation

1 Turn slow cooker on to high setting. 2 Add all of the ingredients, and cook on high for 3 to 4 hours. 3 Stir occasionally. 4 After 3 to 4 hours, remove the chicken to a bowl or cutting board. 5 Shred using 2 forks. 6 Return shredded chicken to the slow cooker. 7 Cook an additional 30 minutes. 8 This is really good served over rice like a gumbo).

About


It was really delicious. Surprisingly, it did not taste like a jar of salsa! :) We actually had some leftover white rice from Chinese food, so we used that as a base. It was like a delicious Mexican gumbo. Please let me know if you try this recipe and like it!