So easy and great for serving a crowd or for Taco Tuesday.
Serves 6-8
 
4-6 skinless chicken breast halves
2 tsp. garlic powder
1 tsp ground cumin
1 tsp. chili powder
1 tsp. salt
1 ½ tsp. pepper
1 (16oz) jar salsa
1 (11oz) can Mexican-style corn
1 (15oz) can pinto beans
 
Place chicken breasts and salsa in a slow cooker.  
Season with garlic powder, cumin, chili powder, salt and pepper. 
Cook 6-8 hours on the low setting, or 3-4 on high.
About half way through cooking time, using two forks, shred the chicken or cut into 1” cubes.
Return the chicken to the pot and continue cooking.
Stir in the corn and the pinto beans and simmer until ready to serve.
Serve with green onions, chopped cilantro, sour cream, grated jack or cheddar cheese and tortilla chips on the side.
 
 
For faster stovetop cooking. 
Cut chicken breasts into 1” cubes.
Heat 2 Tbsp. in a heavy bottom pot, add the cut chicken cubes and sauté until lightly brown on all sides. 
Add remaining ingredients and simmer for 20 minutes or until chicken is cooked through.