Fiesta Chicken
600-700 g chicken breasts
400 g tin diced tomatoes
1 tin black beans, drained and rinsed
200 g frozen corn
1-2 green chilies, finely chopped
100 ml water
1 chicken stock cube
2-3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp Mexican chili powder
1/4 tsp oregano (optional)
Salt to taste
In a slow cooker, combine the diced tomatoes, black beans, frozen corn, chopped green chilies, water, and the chicken stock cube.
Place the chicken breasts on top of the mixture.
Sprinkle the garlic powder, onion powder, cumin, cayenne pepper, Mexican chili powder, oregano (if using), and salt over the chicken.
Cover and cook on high for 4-6 hours or on low for 8-10 hours.
About 30 minutes before the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the slow cooker and stir to combine.
Serve the fiesta chicken over rice, in taco shells, or in tortillas. Top with sour cream and fresh, thinly sliced green onions.