Crock Pot Mexican

1.5 lbs chicken breasts

1 can diced tomatoes with green chilies

1 can black beans

8 oz frozen corn

1 can fat free chicken breasts

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper

salt to taste

Combine chicken broth, beans, corn, tomatoes, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice, tortillas, or chips and top with cheese.

This made so much that we had ti with tortillas first and I thought it was a little too juicy for the tortillas-very messy.  Then we had leftovers over rice which was great since the rice absorbed the juices.  We froze some and brought it out again to eat over chips, so it was like nachos.  Very good, easy dinner that makes a lot and freezes well!