Ingredients
2 skinless, boneless chicken breasts
500 g jar salsa
1 tsp SIDS CRAZY SALT
2 tsp garlic powder
2 tsp sugar
1 tsp ground cumin
1 tsp cayenne pepper
450 g corn
1 tsp SIDS SALT & PEPPER
500 g can pinto beans
Directions
Place chicken, SIDS CRAZY SALT and salsa in the slow cooker the night before you want to eat this chilli. Season with garlic powder, cumin, chilli powder and SIDS SALT & PEPPER. Cook 6-8 hours on LOW.
About 3-4 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 cooker. Simmer until ready to serve.
