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What You Need:

• 4 chicken breasts, boneless and skinless
• 1 (16 oz) jar Mexican salsa
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (11 oz) can Mexican corn
• 1 (15 oz) can pinto beans

How to Make It:

1. Place the chicken and salsa into the bottom of the crock pot.
2. Add the garlic powder, cumin, chili powder, salt and pepper.
3. Cover and cook on low 4 hours.
4. Remove the chicken and allow cooling slightly.
5. Shred the chicken.
6. Add the chicken back to the crock pot.
7. Cover and cook on low 2 hours.
8. Stir in the corn and beans.
9. Cover and continue cooking 1 hour.

Tip: Make this a real Mexican meal by adding tortilla chips before serving. Top with sour cream or guacamole as a garnish.