Mexican Style Chicken Chili 4 boneless/skinless chicken breasts 1 (16 oz) jar of salsa (or homemade if you prefer) 2 tsp garlic powder 1 tsp cumin 1 tsp chili powder 1 (11oz) can mexi-corn 1 (15oz) can pinto beans, rinsed Combine all ingredients. Cook on low 6-8 hours. Shred chicken & serve. Good with low fat cheddar cheese or light sour cream on top.
crock pot girls-lots of recipies