Crockpot Santa Fe Chicken

I came across this Skinnytaste recipe and knew I had to try it. I made some modifications, but it was still amazing! I love being able to throw everything into a pot, and come home to a warm meal a few hours later. Plus, this tastes wonderful as leftovers! :)

Servings: 4
(1 serving= 431 calories, 5g fat, 48g protein, 6g fiber)

Ingredients:
1 3/4 cups HEB- Diced Tomatoes & Green Chillies
2 cups HEB- Reduced Sodium Chicken Broth
24 oz raw chicken breast
1 1/3 cups HEB- Vacuum Packed Whole Kernel Corn
2 containers Minute Rice- Ready to Serve White Rice Individual Cups
1 1/2 cups Hill Country Fare- Black Beans- Canned

Directions:
Put everything into the crockpot, except the rice, and turn on high for 6 hours. In the last 15 minutes, use a fork to shred your chicken, and return to the crockpot. Cook your rice according to the package, and divide the rice evenly between four bowls. Use a ladle for the crockpot, and put an equal amount over each bowl of rice. Enjoy! :)

<3 Stephanie