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Mexican Chicken

4 boneless, skinless chicken breasts
1 (16 ounce) container salsa
1 (12 ounce) can corn, drained
1 (16 ounce) can whole pinto beans or black beans
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste


Place chicken and salsa into the slow cooker the night before you want to eat this chili. Season with the spices, adding more or less according to your tastes. Cook all day on medium.

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

Add the corn and the pinto beans to the slow cooker. Simmer until ready to eat. Makes 4 - 6 servings

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