crock pot Mexican chicken

By sherree

Ingredients

• 1 1/2 lbs. chicken breasts (3-4)
• 14.4 oz can diced tomatoes with green chilies (or with cilantro)
• 15 oz. can black beans (drained and rinsed)
• 8 oz. frozen corn (or you can used canned corn, just put them in the crock pot later on)
• 1 C. chicken broth (or 14 oz. can)
• scallions, chopped (to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper

Preparation

Step 1

Combine broth, beans, corn, tomatoes, scallions & seasonings
Lay chicken on top
Cook on low till chicken is cooked through (6-8 hrs on low, or on high 5-6 hrs...depends on how large your chicken is & how much is in there)
1/2 hr. before serving, remove chicken, shred, & mix back in

Great served as taco salad. or can be eaten as soup