This is another recipe from Simple and Delicious. I have been a subscriber to this magazine and Taste of Home for years. These magazines have great recipes and clever kitchen tips. Reading through this recipe, I realized that I have all of these ingredients. This may end up on the menu here this week.
1lb. boneless, skinless chicken breast, cubed
1 tbsp. canola oil
2 14.5oz. cans diced tomatoes, undrained
2 C. frozen corn
1 can black beans, rinsed and drained
1 14.5oz. can of reduced sodium chicken broth
1 can chopped green chilies
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to 5 quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
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