Chicken and Corn Chili

* 5-1/4 skinless, boneless chicken breast halves
* 1-1/3 (16 ounce) jars salsa
* 2-3/4 teaspoons garlic powder
* 1-1/4 teaspoons ground cumin
* 1-1/4 teaspoons chili powder
* salt to taste
* ground black pepper to taste
* 1-1/3 (11 ounce) cans Mexican-style corn
* 1-1/3 (15 ounce) cans pinto beans

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. 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.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.