Chicken and Corn Chili

4 skinless, boneless chicken breast halves

1 (16 oz) jar salsa

2 tsp. garlic powder

1 tsp. ground cumin

1 tsp. chili powder

Salt to taste

Ground black pepper

1 (11 oz) can mexican-style corn

1 (15 oz) can pinto beans

Place chicken and salsa in the slow cooker the night before you want to eat this chili.  Season with garlic powder, cumin, chili powder, salt, and pepper.  Cook 6 to 8 hours on low setting.

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks.  Return the meat to the pot, and continue cooking.

Stir the corn and the pinto beans into the slow cooker.  Simmer until ready to serve.

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