Recipe courtesy of Pam's Midwest Kitchen Korner

1½ pounds chicken breast
1 (14.4 ounces) can fat free chicken broth
1 (14.4 ounces) can diced tomatoes with mild green chilies
1 (15 ounces) can black beans, rinsed and drained
8 ounces frozen corn
¼ cup parsley, chopped (or cilantro)
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1 teaspoon seasoned pepper
Cayenne pepper, to taste
Chopped chives, for garnish (or green onions)

Combine chicken broth, drained beans, corn, tomatoes, parsley, onion, garlic powder, onion powder, salt, pepper and cayenne pepper in the slow cooker.
Season chicken breast with salt and lay on top.
Cook on low for 8-10 hours or on high for 4 to 6 hours.
Thirty minutes before serving, removed chicken and shred.
Return chicken to slow cooker and stir in.
Adjust salt and seasonings to taste.
Serve over rice or tortillas.
Garnish with chives or your favorite toppings.