Chicken and Corn Chili

4.5
(782)

This 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, and flour tortillas on the side.

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Prep Time:
15 mins
Cook Time:
12 hrs
Total Time:
12 hrs 15 mins
Servings:
6
Yield:
6 servings

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 to taste

  • ground black pepper to taste

  • 1 (11 ounce) can Mexican-style corn

  • 1 (15 ounce) can pinto beans

Directions

  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 6 to 8 hours on Low setting.

  2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

  3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts (per serving)

188 Calories
2g Fat
23g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 188
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 41mg 14%
Sodium 1012mg 44%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 20g
Vitamin C 3mg 16%
Calcium 54mg 4%
Iron 2mg 11%
Potassium 467mg 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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