Southwest Chicken Stew

Southwest Chicken Stew
Southwest Chicken Stew


4 to 6 boneless chicken breasts
Salt and pepper
3 to 4 cups chicken stock
2 cans (14 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups corn
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
3 chopped scallions
Hot cooked rice (optional)


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.