Slow Cooker Southwest Chicken

Serves Many

• 4- 6 boneless, skinless chicken breasts
• 1 large onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 colorful bell pepper, red, yellow or orange, chopped
• 1 lb package frozen corn kernels
• 1 can black beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 1 medium zucchini, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1/2 tablespoon granulated garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• One handful chopped fresh cilantro
• Cooked brown rice, for serving
• Garnishes: chopped, avocado, red onion, sliced black peppers
• Chopped fresh cilantro

Directions

Place all the vegetables and diced tomatoes in your six quart slow cooker. Mix together the spices. Season the chicken breasts generously with the spice mixture. Stir the remaining spice mixture into the vegetables. Nestle the seasoned chicken breasts into the vegetable mixture. Cook on the high setting for 4 to 6 hours, or on low for 6-8 hours, until the chicken is cooked through and shreds easily.

Serve over cooked brown rice topped with the garnishes of your choice.