This Father’s Day celebrate dad with a special dish he’ll be sure to love!

INGREDIENTS

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
2 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon onion salt
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
1 can of diced green chilies
2 chicken bullion cubes
shredded cheese
sour cream

DIRECTIONS

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, diced chilies, bullion cubes, 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.

Garnish with melted shredded cheese and sour cream

PHOTO BY: About What a Dish!