Marilynn's Southwest Chicken

Sometimes I create a recipe out of need!  This was one of those times!  I wanted a “ready to eat” casserole prepared in the crockpot for our company at dinner time.   I added a bowl of corn chips,  green salad,  and steamed asparagus; we had an easy delicious meal. 

(Serves 8)
(This is oh soooo good!) This was adapted from my granddaughter Tiffany’s Sante Fe Chicken – I will have her recipe on the Blog another time)

4 boneless, skinless chicken breasts  (2 1/2 lbs.)

1 - 14.4 oz can diced tomatoes with mild green chilies

1 – 14.4 can diced tomatoes with onion and green pepper

2 – 15 oz cans pinto beans

1 – 15.25 can corn

1/2 cup chopped fresh cilantro

1 - 14.4 oz can fat free chicken broth

1 bunch of scallions, chopped

1 tsp garlic powder

1 tsp onion powder

*Salt free Szechwan seasoning (to taste)

1 cup Basmati (Texmati white rice)

1 tsp Garlic pepper

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, and Szechwan seasoning in the crockpot. Stir in basmati rice.  Season chicken breast with garlic pepper and lay on top. Cook on high for 6 hours. Half hour before serving, remove chicken and shred.   Return chicken to slow cooker and stir in.  Adjust seasoning.

*The brand is the Spice Hunter, a spicy blend of sesame seed, garlic, inger, red pepper, brown mustard seed, coriander, green bell pepper, lemon grass, cilantro