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Post by SkinnyCrockPot on Oct 20, 2011 0:03:22 GMT -5
Mexican Style Chicken Chili
Originally posted by Lori A. Modly
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 sour cream to top it off.
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