Chicken and corn chili

I made this the other night for the chili cook off and got a runner up prize.

4 boneless, skinless chicken breast
1 jar salsa (I use Dad's Salsa)
2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
pepper to taste
1 can corn
1 can kidney beans
1/2 (14 ounce) can tomotoe sauce

I literally dump everything into the crockpot and allow it to cook on low for 6-8 hours. About an hour before serving I shred the chicken. Serve with your favorite chili topping. I love it with sour cream and cheese.

All Day Apple Butter

This is one of those recipes from Allrecipes.com

5 1/2 pounds apples peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in the slow cooker. In medium bowl mix sugar, ground cloves, cinnamon and salt. Pour over the apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue to cook on low 1 more hour. Stir with a whisk (I actually use my hand held submergable blender) till I reach desired smoothness. Spoon into sterile jars and water bath 15 minutes.