Mexican Chicken Chili
1 lb boneless, skinless breasts, cubed
1 Tbsp canola oil
2 cans diced tomatoes, undrained
2 cups frozen corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can (4 oz) chopped green chilies
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to a 5 qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
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