Mexican Chicken Stew (slow-cooker)

Ingredients

• 1 onion chopped
• 1 carrot chopped
• 1 green bell pepper chopped
• 1-2 teaspoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground cinnamon
• 4 cup(s) chicken broth (approx 2 cans)
• 14 1/2 ounce(s) chopped tomatoes (1 can)
• 2 cup(s) frozen corn kernels
• 14 ounce(s) black beans (1 can) drained
• 3-4 cup(s) zucchini, cut in chunks
• 1 1/2 pound(s) chicken breasts (3 half) boned & skinned
• 1 cup(s) rice (optional)

Preparation

1. Spray slow-cooker crock with oil.


2. Cut chicken into 1-2" chunks.


3. Layer onion, carrot and pepper at bottom of crock, followed by corn, beans, chicken, and zucchini. Combine seasonings, tomatoes, and broth. Pour over rest of ingredients in slow-cooker.


4. Cook on low setting for 6 to 8 hours. Cook rice and combine in slow-cooker during last hour of cooking.