• 1.5 lb. Boneless, Skinless Chicken Breast
  • 16 oz. Salsa
  • 1 tsp. Garlic Salt
  • 1 tsp. Ground Cumin
  • 1 tsp. Chili Powder
  • 1/4 tsp. Pepper
  • 15.25 oz. Del Monte Fiesta Corn (the one with red & green peppers)
  • 15 oz. Canned Black Beans, rinsed & drained

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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 chicken in a 5-Quart slow cooker.
  2. In a medium size bowl, combine drained beans, salsa, garlic salt, ground cumin, chili powder, and pepper and place in the slow cooker.
  3. Cover & Cook on LOW for 4-5 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 shredded chicken to the pot and stir.
  5. Mix in the corn and continue cooking for 30 minutes.

NOTE: I like to top with sour cream and shredded cheese when serving.

Happy Crocking!

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Slow Cooker Chicken and Corn Chili

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