Slow Cooker Chicken Chili



7 boneless chicken breast halves
2 jars of Tostitos salsa (any variety)
1 bag frozen corn (16oz)
2 (15oz) cans black beans (can use pinto)
1 3/4 teaspoons ground cumin
1 3/4 teaspoons chili powder
1 tablespoon and 1/4 teaspoon garlic powder
salt to taste
ground black pepper to taste

1. Cut chicken breast halves into thirds. Add all ingredients to the crock and mix it up.
2. Set on high for 4 hours. Then set on low for 3-4 more hours.
3. Within the last hour, take chicken pieces out and shred and add back in to soak up the flavors for a bit before eating. Serve with sour cream on top or just plain with a nice piece of garlic bread on the side.

Makes: 10 servings.

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