Crock Pot Santa Fe Chicken
• 1 lbs chicken breast • 10 oz can of Rotel
• 15 oz can black beans, undrained
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 2 cups fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• salt and pepper to taste
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 pepper and lay on top. 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. Serve over cilantro lime rice. Garnish with fresh avocado, sour cream and low fat Mexican cheese mix if desired. Adopted from Skinnytaste
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