Crock Pot Mexican Chicken
1 (10 oz.) can diced tomatoes with mild green chilies- no salt added
1 (15 oz.) can pinto beans or black beans, drained and rinsed-no salt added
1/2 c. onion, diced
1 small red pepper, chopped
1/4 c. fresh cilantro, chopped
1 c. low sodium chicken broth
2 cloves garlic, peeled and minced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1/4 tsp. cayenne pepper or crushed red pepper(to taste)
2 lb. chicken breast
Himalayan Salt to taste
Combine tomatoes, beans, red pepper, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, cayenne pepper, and salt in a crockpot.
Place chicken breasts on top of bean mixture.
Cook on low for 8-10 hours or on high for 4-5 hours.
About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.