1lb.about 2 boneless skinless chicken breasts, trimmed of fat
114.5 oz. can diced tomatoes with mild green chilies*, drained
115 oz. can black beans, drained and rinsed
1 1/2cups12 oz. low-sodium chicken broth
1cup8 oz. frozen corn
1large green bell pepperchopped into 1/2-inch pieces
1/2teaspoonkosher salt
1/4teaspoonfreshly cracked black pepper
1teaspooneach: chili powder, garlic powder, onion powder, ground cumin, cayenne pepper (or to taste)
1/4cupchopped fresh cilantro
6scallionschopped
Ideas for serving (optional):
Cooked brown or white rice, tortillas, lettuce leaves(make a wrap!)
Additional scallions and/or cilantro
Shredded reduced-fat cheddar cheese
Crumbled queso or cotija
Chopped red onion
Crushed tortilla chipsadds a salty crunch!
Light sour cream or fat-free plain yogurt
Instructions
Combine all ingredients except cilantro and scallions in your slow cooker. Nestle chicken into mixture and cook on low for 8-10 hours or high for 4-6 hours.
Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir. Adjust salt and seasoning to taste. Stir in cilantro and garnish with scallions.
Serve over rice, tortillas, or large lettuce leaves to make a lettuce wrap. Add your favorite toppings.