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15 minutes
360 minutes
375 minutes
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can pinto beans
- 1 (11 ounce) can Mexican-style corn
- The night before serving, combine chicken and salsa in the slow cooker. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
- About 3-4 hours before serving, transfer the chicken to a cutting board and shred it using 2 forks. Return the shredded chicken to the slow cooker.
- Mix in the flavorful pinto beans and sweet corn, allowing the dish to simmer until it's time to enjoy.
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