4 skinless, boneless chicken breast halves
1 (16 ounces) jar salsa (mild or medium)
1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon chili powder
1 (11 ounces) can Mexican-style corn
1 (15 ounces) can pinto beans
salt and pepper to taste
Add chicken and salsa to slow cooker.
Season with cumin, garlic powder, chili powder, salt and pepper.
Cook on LOW for 6 to 8 hours.
2 hours before you serve it, shred the chicken and return the meat to the slow cooker and continue cooking for the remaining time.
1 hour before you will serve it stir the corn and the pinto beans into the slow cooker.
Stir well before serving.
Source: CrockpotEasyRecipes
1 (16 ounces) jar salsa (mild or medium)
1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon chili powder
1 (11 ounces) can Mexican-style corn
1 (15 ounces) can pinto beans
salt and pepper to taste
Add chicken and salsa to slow cooker.
Season with cumin, garlic powder, chili powder, salt and pepper.
Cook on LOW for 6 to 8 hours.
2 hours before you serve it, shred the chicken and return the meat to the slow cooker and continue cooking for the remaining time.
1 hour before you will serve it stir the corn and the pinto beans into the slow cooker.
Stir well before serving.
Source: CrockpotEasyRecipes