Ingredients
1 pound boneless skinless chicken breasts, cubed1 tablespoon canola oil2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups frozen corn1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (4 ounces) chopped green chiles2 tablespoons chili powder1 tablespoon ground cumin1/2 teaspoon salt1/4 teaspoon cayenne pepper
Preparation
In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
