Chicken and Corn Chili

2 boneless, skinless chicken breasts
1 jar salsa – we love Sam’s Choice Black Bean and White Corn
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 can Mexican-style corn
1 can pinto beans

Place chicken and salsa in a ziploc bag or container the night before you want to eat this chili. In the morning, season the chicken and salsa mixture with garlic powder, cumin, chili powder, salt and pepper. Place in Crock Pot. Cook on low for 6-8 hours. About 2-3 hours before you want to eat, shred the chicken with two forks then place back in the slow cooker. Add the corn and pinto beans, continue cooking. Simmer until ready to serve. We like it with sour cream and shredded cheese on top and we eat it with tortilla chips. You can add all kinds of topping to this though – be creative. It’s fantastic any time of the year!

--Amber Meadows