• 4 chicken breast, halved, boneless, skinless
  • 16 oz. jar salsa of your favorite salsa
  • 2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. ground black pepper or to taste
  • 11 oz. Mexican-style corn, canned and drained
  • 15 oz. pinto beans or beans of your choice, canned and drained

Pin It


There are tons of great Chili recipes for the slow cooker, and I like this one because I love corn. Make Slow Cooker Chicken and Corn Chili your own, and add your favorite seasonings or toppings when serving.

  1. Place the chicken and salsa in a container or gallon size plastic baggie to marinate overnight in the refrigerator.
  2. The next day, season with garlic powder, cumin, chili powder, salt, and pepper and place in a slow cooker.
  3. Cover & Crock on LOW for 4 hours.
  4. About 4 hours after your dish has been crocking, remove the chicken (Place lid back on slow cooker while you are shredding) and shred with 2 forks. Return the meat to the pot, and continue crocking.
  5. Mix the corn and the pinto beans and stir into the slow cooker.

NOTE: Simmer for at least 20 minutes or until ready to serve. I like to top mine with sour cream and shredded cheese.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Chicken and Corn Chili

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites