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

Place chicken and salsa into the crock pot the night before you want to eat this chili. Season with the spices, adding more or less according to your tastes. 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. Add the corn and the pinto beans to the crock pot. Simmer until ready to eat.

Makes 4 - 6 servings.