Crock Pot Tex Mex Pulled Chicken

• 1 - 14.5 oz. can reduced sodium chicken broth
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 10 oz. can Rotel tomatoes, drained
• 1 - 4 oz. can diced hot green chiles, drained
• 1 - 10 oz. bag frozen corn
• 1/4 cup minced fresh parsley
• 1 large red onion, chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground coriander
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1 1/2 lbs. boneless skinless chicken breast

Spray the crock pot with cooking spray.  Combine the broth, beans, corn, Rotel, green chiles, chopped onions, parsley, and seasonings in the crock, stirring to mix well.

Lightly season the chicken breasts with salt and freshly ground black pepper and lay on top of bean, corn, onion mixture.

  

Cover the crock and cook on low for 7 hours.  Use two forks to shred the chicken and stir to mix well.

Make tacos with your favorite toppings such as shredded lettuce, cheese, sour cream, salsa, sliced avocado, black olives, pickled jalapeños, etc.

ENJOY!