Pam's Chicken Chili

4 skinless, boneless chicken breast halves
1 (16-ounce) jar salsa
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon paprika
Ground pepper to taste
1 bag frozen corn
1 (15-ounce) can black beans
1 (15-ounce) can chili beans ( your choice of mild, medium or hot)
1 (15-ounce) can chicken broth
1 (15-ounce) can diced tomatoes (either zesty chili flavor or with jalapeņo peppers)
Grated cheese and sour cream for garnish

* Place chicken and salsa in slow cooker the night before you 
want to serve this chili.

* Add garlic powder, chili powder, paprika and pepper and cook 
6 to 8 hours on low setting.

* Add corn, both beans, broth and tomatoes.

* About 3 to 4 hours before you want to eat, shred chicken by 
using two forks to pull it apart.

* Continue to simmer until ready to serve.

* Serve with grated cheese and sour cream.

Makes 6 servings.

SOURCE: Pam Miller of Mishawaka