Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and ground black pepper to taste
- 1 (15 ounce) can pinto beans
- 1 (11 ounce) can Mexican-style corn
Directions
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
- About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
- Stir in pinto beans and corn. Simmer until ready to serve.
Cooking Time
- Prep Time:15 mins
- Cook Time: 6 hrs
- Total Time: 6 hrs 15 mins
- Servings:6
Nutrition Facts
- 188 Calories
- 2g Fat
- 23g Carbs
- 20g Protein
This is a slow cooker recipe for a tasty chicken chili that serves 6. You will need skinless, boneless chicken breasts, salsa, garlic powder, cumin, chili powder, salt, ground black pepper, pinto beans, and Mexican-style corn to make this dish.
To start, place the chicken and salsa in the slow cooker the night before you want to eat the chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
About 3 to 4 hours before you want to eat, remove the chicken to a cutting board and shred it with 2 forks. Return the shredded meat to the slow cooker. Then stir in the pinto beans and corn. Simmer until ready to serve.
This flavorful recipe is not only easy to prepare with minimal prep time but it’s also nutritious. The recipe contains only 188 calories and provides 20g of protein. Enjoy this tasty chicken chili for lunch, dinner, or meal prep.