Cooking Time:
4 hours on LowServings:
6
Ingredients
1.5 lb. Boneless, Skinless Chicken Breast16 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
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.
- Place chicken in a 5-Quart slow cooker.
- In a medium size bowl, combine drained beans, salsa, garlic salt, ground cumin, chili powder, and pepper and place in the slow cooker.
- Cover & Cook on LOW for 4-5 hours.
- 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.
- 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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XOXO,
Jenn
Question: After marinating the chicken in the salsa, do I put the salsa in the crock pot too?
Yes Sheryl, you put all of it in the slow cooker! Enjoy and Happy Crocking!