Santa Fe Crockpot chicken

You asked for recipes and I got them!  TONS.  I have been cooking healthy recipes for some time now and while I took a break from cooking period since I have been not well I am back at it.  This is one I made this week and it is super easy.  I follow weight watchers so most of them have weight watchers points with them but just ignore that.  This is DELICIOUS...even Ron loved it. I made this yesterday and added some tortilla chips then had it for lunch the next day too! The recipe suggests rice with it but I think it looked more like it should go with tortilla chips. It is really really really good...no joke!

Recipe from Skinnytaste.com
Crock Pot Santa Fe Chicken
8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

24 oz (1 1/2) lbs chicken breast (I used some leftlever cooked chicken we had from a whole chicken)
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped (I used a little bit of onion instead, similar flavor but scallions are a lot smaller and I never have them on hand)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin (I used chilli powder instead of cumin because we were out of cumin)
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).