Ingredients

• 1 ½ pounds chicken breast
• 14.4 ounce can diced tomatoes with mild green chilies
• 15 ounce can black beans, rinsed and drained
• 8 ounce frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 ounce can fat free chicken broth
• 3 scallions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• Salt & pepper

Directions

1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
2. Cook on low for 10 hours or on high for 6 hours. Half-hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
3. Serve over rice and add your favorite toppings (I added shredded cheddar cheese, avocado, and tomato).

Enjoy!