4 skinless, boneless chicken breast halves
1 16-oz jar of salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)
salt to taste
ground black pepper to taste
1 11-oz can Mexican-style corn
1 15-oz can pinto beans
Garnishes
Chopped green onions
Shredded cheese
Chopped cilantro
Sour cream
Flour tortillas
Serve on the side; add to the chili.
Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning). Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with two forks. Return to the pot, and continue cooking.
Before serving, stir in the corn and the pinto beans. Simmer until ready to serve.
Sarah
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