Crock Pot Chicken Santa Fe

Now heating up your kitchen doesn't sound too good when it is over 100 degrees outside or if your like me you just don't want to cook a super involved meal. Crock pots are great for those days.
I found this excellent recipe from skinnytaste.com over a year ago. My husband loves it and I love it, never mind my kids with their super sensitive palate.
The recipe is Crock Pot Chicken Santa Fe. It is gluten fee and great for those on a diet.

Here is what you need.

1 1/2 lbs of Chicken
14 oz. can of diced tomatoes with green chilies
14 oz. can of black beans
8 oz. frozen corn
3/4 tsp. of Shirley J's Chicken Bouillon           14 oz. of water
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper (or to taste, I don't add this because of my kids sensitive palate ;)
          salt to taste

Make your chicken broth by following the directions on the side of your Shirley J Chicken Bouillon. This is what I LOVE about this recipe, you don't have to cook the chicken beforehand. All you do is put everything in the crock pot and make sure the seasoning is mixed in. Heat on low for 10 hours. I cooked mine on high today for about 6 hours because I started the food late. Once the food has cooked, you will then shred the chicken with a fork. You can serve over rice or in a tortilla.

This is what it looks like in the crock pot.

This is how you see it in your bowl. I like to add some sour cream to the top. You can also add cheese to it. If you like to go even further you can use Shirley J Whisk Bliss Original or Gluten Free instead of the sour cream to mix into it.