Crock Pot Santa Fe Chicken

Made this for Mexican themed snack day at work and it's so amazing. We are having it in tortillas or as a taco salad topping. Next time I think I will serve over rice.

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

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. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

**My variation - I made a double batch for work. I used 1 lb boneless, skinless chicken breasts and the meat off of a whole rotisserie chicken. I also added about a TB of Sazon to the spices.

http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html