Southwestern Slow Cooker Chicken Stew

1 10 oz. can Ro-Tel Diced Tomatoes and Green Chilies
1 14.5 oz. can Hunt's Fire Roasted Diced Tomatoes
1 4.5 oz. can Old El Paso Green Chiles, chopped
2 15.5 oz. cans of black beans, drained and rinsed
2 cups frozen Yellow Sweet Corn, thawed
1 tsp. ground Cumin
1 tsp. Chili Powder
Salt and Pepper to taste
2.5 lbs. boneless skinless chicken breasts

Combine the Ro-Tel and Hunt's tomatoes with the green peppers in the slow cooker (do not drain these ingredients). Add the corn and drained, rinsed black beans. Stir in the cumin and chili powder. Place the chicken breasts on top of the mixture and sprinkle with salt, pepper and more cumin. Cook on low for 8 hours. Shred chicken with two forks and serve!

Number of Servings: 9

Recipe submitted by SparkPeople user MOMKEL.