I ran across this recipe on Pinterest and thought, “That looks pretty good and seems pretty simple. I’m going to give it a try.” So I pinned it to my food board and made plans to make it. The nice part of this crockpot meal was that it could cook either 10 hours on low or 6 hours on high. I think this is nice for people who work during the day because some crockpot meals are 4 or 8 hours and you just aren’t home from work in those time frames.
I am using the photo from my Pinterest board, because my meal didn’t come out looking this nice, but it tasted great! I got all the ingredients out and measured up the night before because we would be out the door in the morning to head to bible study. Right before we left, I put everything into the crockpot and off we went. When we returned from bible study, the house was already smelling yummy.
Here is the recipe: (I got it from Chef in Training.)
- 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 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.
Serve over rice.