The chicken is very flavorful, the vegetables and bean add a freshness, and topping this chicken on Chipotle's Rice makes the dish heaven! For the finishing touch, top the rice and chicken with some shredded cheddar cheese, chopped green onions, a dollop of fat free sour cream, and devour. This is one of our top rated dishes, for sure. See my link to Gina's recipe for this fabulous dish above as well as the link to the rice that I made to accompany the chicken.
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free and gluten free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt 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 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 rice (extra pts).