Crock Pot Santa Fe Chicken

• 1 (14 ounce) can fat-free chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes with mild green chilies
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (to taste)
• salt
• 2 lbs boneless skinless chicken breasts
• hot cooked rice

1. Combine all ingredients except salt, chicken and rice in a 3 1/2 to 5 quart slow cooker.
2. Season chicken with salt and lay on top of other ingredients.
3. Cover and cook on low for 10 hours or on high for six hours.
4. Half an hour before serving, remove chicken and shred with two forks.
5. Return chicken to slow cooker and stir into other ingredients.
6. Adjust salt and seasoning.
7. Serve over rice with a tossed green salad.

chicken broth, black beans, tomatoes, frozen corn, fresh cilantro, scallions, garlic, onion powder, cumin, cayenne pepper, salt, chicken breasts, rice

Taken from www.food.com/recipe/crock-pot-santa-fe-chicken-474903 (may not work)