Ingredients
4chicken breasts,halves, skinless and boneless,
16ozsalsa,1 jar
2tspgarlic powder
1tspground cumin
1tspchili powder
salt,to taste
ground black pepper,to taste
11ozMexican-style corn,1 can
15ozpinto beans,1 can
Preparation
Place chicken and salsa in the slow cooker the night before serving. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook for 6 to 8 hours on Low setting.
About 3 to 4 hours before serving, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve. Enjoy!
