Simple Slow Cooker Chicken and Corn Chili

Category: Main Dishes | Blog URL: http://dessertforbreakfast-giordanostyle.blogspot.com/2010/02/simple-chicken-and-corn-chili.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Keri Giordano

Ingredients

1 can of pinto beans

1 can of corn kernels

1 small can of tomato sauce

1 jar of medium or mild salsa

2 boneless, skinless chicken breasts

2 tablespoons of cumin

2 tablespoons of chili powder

1 tablespoon minced garlic

salt and pepper (to taste)

Preparation

Turn slow cooker on to high setting.

Add all of the ingredients, and cook on high for 3 to 4 hours.

Stir occasionally.

After 3 to 4 hours, remove the chicken to a bowl or cutting board.

Shred using 2 forks.

Return shredded chicken to the slow cooker.

Cook an additional 30 minutes.

This is really good served over rice like a gumbo).

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About

It was really delicious. Surprisingly, it did not taste like a jar of salsa! :) We actually had some leftover white rice from Chinese food, so we used that as a base. It was like a delicious Mexican gumbo. Please let me know if you try this recipe and like it!