4 chicken breasts, cubed
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
1 16 oz jar salsa (i used a medium-spicy one)
1 14 oz jar diced tomatoes with green chiles
1 4 oz can chopped green chiles, drained
1 15 oz can black bans, rinsed + drained
1 8 oz bag frozen corn (about 1 1/2 cups)
1 jalapeño pepper, stem removed, pierced several times with a fork
1/4 cup chopped fresh cilantro
salt + pepper to taste
in a large bowl, toss cubed chicken with garlic powder, onion powder, cumin, cayenne pepper, chili powder, 1/2 teaspoon black pepper + 1/2 teaspoon salt until well-coated. allow to sit for 10 minutes or so, while you prepare the rest of the ingredients.
combine salsa, beans, corn, tomatoes with green chiles, chopped green chiles, cilantro, + jalapeno in the crock pot – stir to combine well. add the seasoned chicken breast cubes to the crockpot, stir to combine.
cook on low for 5-6 hours, then serve with rice and/or tortillas. discard jalapeño before putting leftovers in the refrigerator, as jalapeños can continue to release heat/spiciness into the leftovers over the next few days.
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