Kirk's Cooking and Cocktails

Mix together the corn, beans, cream of chicken, salsa, water, chili powder, and cumin in a bowl

Crock Pot - season the chicken with the salt, pepper, and garlic powder. Add the the crock pot, pour over the mixture and set to low for 4-6 hours (depending on you type of crock pot and how fast it cooks). Remove the chicken, shred and add back in. Add the cheese and cilantro and cook on low for 15 minutes. Add to a bowl and top!

Dutch Oven - season the chicken with the salt, pepper, and garlic powder. Add oil to the Dutch oven. Sear the chicken on both sides for 5 minutes. Pour over the mixture, bring to a simmer and cover cooking on low for 2 hours. Remove the chicken, shred and add back in. Add the cheese and cilantro and cook on low for 15 minutes. Add to a bowl and top!