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Chicken and Corn Chili
Chicken and Corn Chili

Chicken and Corn Chili

12 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 skinless boneless chicken breast halves
1 jar (16 ounce) salsa
2 teaspoon s garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
Ground black pepper to taste
1 can (11 ounce) Mexican-style corn
1 can (15 ounce) pinto beans
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Let's Make It
1
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. Refrigerate.
2
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.
3
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
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