Chicken and Corn Chili

Ingredients

• skinless, boneless chicken breast halves
• (16 ounce) jarsalsa
• teaspoon sgarlic powder
• teaspoon ground cumin
• teaspoon chili powder
• salt and ground black pepper to taste
• (15 ounce) can pint o beans
• (11 ounce) can Mexican-style corn

Instructions

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.
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.
3. Stir in pinto beans and corn. Simmer until ready to serve.