Ingredients:4 to 6 boneless chicken breastsSalt and pepper3 to 4 cups chicken stock2 cans (14 ounces) diced tomatoes with green chilies1 can (15 ounces) black beans, rinsed and drained1 1/2 cups corn1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon cumin1/4 teaspoon cayenne pepper1/4 cup chopped fresh cilantro3 chopped scallionsHot cooked rice (optional)Directions:Season chicken breasts with a little salt and pepper. Place them in the bottom of the slow cooker. Dump the chicken stock, tomatoes, beans, corn, garlic powder, onion powder, cumin and cayenne pepper over the chicken. Stir. Cook on low for 6 to 8 hours. Before serving use a fork to shred chicken. Serve in bowls over hot cooked rice with scallions and cilantro on top.
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