2 cups Pinto Bean, Canned
2 cups Salsa
12 oz Chicken, Breast W/o Skin, Raw
2 teaspoons Garlic Powder
1/2 teaspoons Cumin, Ground
1/2 teaspoons Chili Powder
12 oz Corn, Sweet, Frozen, Kernels On Cob
3/4 Cups brown rice(Can be subbed with anything else you would eat your chili with – Rice, Wrap, Crackers, etc.)
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, & chili powder (add optional dash 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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