#358: Crockpot Santa Fe Chicken

This sure isn't a pretty meal is it?  It was extremely easy to make, I liked it, but the rest of the family wasn't as big of a fan as I was.  I ate this as shown above, but the other three ate the shredded chicken (with all of the beans picked out) on a tostada shell with shredded cheese.  Allison loved her tostada, Chloe thought it was just okay, and Brian ate his (after mercilessly picking out the random stray beans that made it into his chicken) but didn't want to take them for leftovers.  Needless to say, I probably won't be making this one again for us, but really, it wasn't too bad. 

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies (I omitted and added fresh chopped tomatoes to mine)
15 oz can black beans
8 oz frozen corn (totally forgot to add this in!)
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped (I used minced onion)
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 crockpot.  Season chicken breasts with salt and lay on top.  Cook on low for 10 hours or on high for 6 hours.  Just before serving, shred chicken with two forks and return to crockpot to re-heat.  Serve over rice.