Slow Cooker Santa Fe Chicken
1 1/2 lbs. boneless skinless chicken breasts
1 (14.4 oz.) can diced tomatoes with mild green chilies
1 (15 oz.) can black beans, rinsed and drained
8 oz. frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz.) can reduced-sodium chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
Large pinch cayenne pepper (to taste)
salt and pepper to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in slow cooker. Season chicken breasts with salt and lay on top.
Cook on low for 6-8 hours or on high for 3-4 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Season to taste with salt, pepper and cayenne.
Serve over rice with your favorite toppings, such as chopped scallions, grated cheddar cheese, plain nonfat Greek yogurt, chopped cilantro, pickled jalapeños.
WW SmartPoints per one-cup serving: 4 (without rice)