Rating: 4.5 stars 4.5
782 Ratings
  • 5 star values: 511
  • 4 star values: 192
  • 3 star values: 53
  • 2 star values: 19
  • 1 star values: 7

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.

Recipe Summary

prep:
15 mins
cook:
12 hrs
total:
12 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

188 calories; protein 20.4g; carbohydrates 22.6g; fat 2.3g; cholesterol 40.6mg; sodium 1012.4mg. Full Nutrition
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