Recipe: Crock Pot Santa Fe Chicken

We ate this twice--once over rice and then had the leftovers on tortillas with a little cheese on top.  Mmmmm!

Crock Pot Santa Fe Chicken

Ingredients

• 24 oz (1 1/2 lbs.) chicken breast (I used 2 lbs.)
• 14.4 oz can diced tomatoes with mild green chilies (I used plain diced tomatoes and tossed in a small can of diced mild green chilies
• 15 oz can black beans, rinsed and drained
• 8 oz frozen corn (I used a bit more)
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped (I didn't have any so I didn't t use)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• salt to taste

Combine all ingredients except chicken in crockpot and stir .  Season chicken with salt and lay on top.

Cook on low for 10 hours or high for 6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in.  (I didn't even remove it, I just shredded it in the crockpot) Serve over rice or tortillas with your favorite toppings.

Santa Fe Chicken

I served it over rice