Chicken and Corn Chili Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder. Prep Time: 15 Minutes Cook Time: 12 Hours Ready In: 12 Hours 15 Minutes Yields: 6 servings INGREDIENTS 4 skinless, boneless chicken breast halves 1 (16 ounce) jar salsa 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder salt to taste ground black pepper to taste 1 (11 ounce) can Mexican-style corn 1 (15 ounce) can pinto beans DIRECTIONS 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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