• 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

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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 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!

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Slow Cooker Chicken and Corn Chili

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