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This chicken and corn chili is an easy slow cooker meal. Use your imagination and season it up as you like. Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro, and green onions with flour tortillas on the side.
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
Step 1
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.
Step 2
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.
Step 3
Stir in pinto beans and corn. Simmer until ready to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 3% |
| Cholesterol41mg | 14% |
| Sodium1012mg | 44% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber5g | 18% |
| Total Sugars5g | |
| Protein20g | |
| Vitamin C3mg | 16% |
| Calcium54mg | 4% |
| Iron2mg | 11% |
| Potassium467mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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