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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken and Corn Chili Recipe

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This recipe for Chicken and Corn Chili is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
16 oz. salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
season to taste (salt/pepper)
1 (11 oz.) can Mexican-style corn
1 (15 oz.) can pinto beans
Directions:
Directions:
Place chicken and salsa in the slow cooker the night before you want to eat chili. Season with garlic powder, cumin, chili powder, salt and pepper. Cook 6 to 8 hours on low setting.

About 3 to 4 hours before you want to eat, shred chicken with fork. Return meat to the pot, and continue cooking. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
12 hours
Personal Notes:
Personal Notes:
This recipe is made for the use in a crook pot but can be cooked in a regular pot indoors or outdoors with a little change to some of the steps.

 

 

 

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