• 4 skinless, boneless chicken breasts
• 1 16 oz. jar salsa
• 2 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Salt to taste
• Ground black pepper to taste
• 1 11 oz. can Mexican-style corn
• 1 15 oz. can pinto beans

Place chicken and salsa into the slow cooker the night before you want to eat this chili. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting. 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 eat.