Crock Pot Santa Fe Chicken

By Chef in Training October 19, 2011

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Ingredients

• 1 1/2 pounds chicken
• 1 (14.4 oz) can diced tomatoes with mild green chilies
• 1 (15 oz) can black beans
• 8 oz frozen corn
• 1/4 cup fresh cilantro chopped
• 1 (14.4 oz) can chicken broth
• 3 scallions chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• - TT salt and pepper

Instructions

1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
   
2. Season chicken breast with salt and lay on top.
   
3. Cook on low for 10 hours or on high for 6 hours.
   
4. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)