Chicken and Corn Chili

I was feeling industrious, and found this recipe on the Internet.
I ran it through the WeWa Recipe Builder.

It is pretty good. Not a lot of liquid.

Chicken and Corn Chili
POINTS® Value: 4
Servings: 6 (1 CUP each)

Ingredients

* 1 1/2 pound uncooked boneless, skinless chicken breast
* 16 oz Old El Paso Medium Homestyle Salsa (You can use hotter or milder)
* 2 tsp garlic powder
* 1 tsp McCormick Ground cumin
* 1 tsp chili powder
* 1/3 tsp kosher salt (I couldn't find the regular salt)
* 1/4 tsp McCormick Ground black pepper
* 11 oz canned corn with red and green peppers
* 15 oz Bush's Pinto Beans

Instructions

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 ( I cooked it for 5 hours).
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. (I did Step 3 at this point and simmered for 2-3 more hours).
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.