Crock Pot Healty Fajita Chicken

2-3 chicken breasts (I used frozen)
14.4 oz can diced tomatoes with green chilies
15 oz can black beans, drained & rinsed
1 can of corn
1/4 cup of chopped fresh cilantro
14.4 oz of fat free chicken broth
3 scallions, chopped (I used a red onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
Sheradded cheese for garnish

Combine all ingredients cover & cook on low for 10 hours or high for 6 hours.
Halfway though shred chicken.  Return chicken to slow cooker for the remainder of the cook time.

Serve over rice, quinoa or in tortillas with your favorite garnish.
Easy 10 minute prep for delicious tacos. Low fat & packed with protein.