1 lb.boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) reduced-sodium chicken broth
1 can (4 oz.) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
In a small skillet, brown chicken in oil. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
Yield: 6 servings.
Prep: 30 min.; Cook: 5 hours