I love this dinner! Not only because it's a crock pot recipe, and so all I really have to do is to combine the ingredients and let them sit all day, and not only because it makes my house smell so wonderfully like a mexican restaurant, but because it can be served so many ways.
On rice, in a tortilla, on a salad... the sky is the limit!
Recipe:
1 1/2 lbs boneless skinless chicken breast, thawed
14 oz can diced tomatoes with green chilies
15 oz black beans (rinsed and drained)
8 oz frozen corn
1/4 c chopped cilantro
14 oz chicken broth
3 C chopped scallions (green onions)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste
Combine all ingredients except chicken in crock pot. Place chicken on top and cook on high 6 hours or low 8-10 hours. An hour before serving, take a fork and shred the chicken and then mix it in with the other ingredients. Allow to cook for remaining hour.
In this picture I served it over a combination of white an wild rice.
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