Crockpot Santa Fe Chicken

• 1 1/2 pounds chicken
• 1 (14.4 oz) can diced tomatoes with mild green chilies
• 1 (15 oz) can black beans
• 8 oz frozen corn
• 1/4 cup fresh cilantro (chopped)
• 1 (14.4 oz) can chicken broth
• 3 scallions (chopped)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• - TT salt and pepper

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.
Halt hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Adjust salt and seasoning. Serve over rice.

http://www.chef-in-training.com/2011/10/crock-pot-santa-fe-chicken/