Slow Cooker Mexican Chicken
Ingredients:
1 (15 oz) can diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
1 (14.4 oz) can chicken broth (organic)
1 (4 oz) can diced green chilles
1/2 yellow onion, diced
2 cloves garlic, minced
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 1/2 lbs boneless skinless chicken breast
Salt and black pepper, to taste
Optional toppings: chopped green onion, shredded cheese, avocado, cilantro and sour cream

Directions:
In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice.