Hello! This was my first slow cooker meal ever. Thanks for making it such a great one! I altered slightly by first sautéing onion, a sweet pepper, and garlic in olive oil. I used home cooked black beans. Otherwise I followed the recipe! The flavors really melded in this dish and the chicken came out tender and delicious. I had enough to serve now plus freeze for later. Win win! Exceeded my expectations. Will definitely cook this again.


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 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


  1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and lay on top.
  3. Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
  4. Thirty minutes before serving, remove chicken and shred.
  5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  6. Serve over rice or tortillas and with your favorite toppings.

Instant Pot:

  • Cook high pressure 25 minutes, quick or natural release.