Chicken And Corn Chili
4 chicken breasts
1 (16 ounce) jar salsa
1 (11 ounce) can Mexi-corn
1 (15 ounce) can kidney beans
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Place chicken and salsa into crockpot. Season with spices, adding more or less according to taste. Cover. Cook all day on low. Three to four hours before serving, shred chicken. Return to crockpot. Add corn and beans. Simmer until ready to serve