3/4 lb uncooked boneless chicken breast cut into 1 inch cubes
2 medium sweet potatoes, peeled and cut into 1 inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa style with chilies (I forgot to get the one with green chilies so I used regular diced tomatoes and a can of 7 oz green chilies. Jen also substitutes 3 cans of Rotel for the 29 oz can.)
14 1/2 oz fat free chicken broth
1 tsp dried oregano
1/2 tsp cumin
1 1/2 cup frozen corn kernels, not thawed
- Mix chicken, potatoes, onion, tomatoes, broth & seasonings in a 4 quart or larger slow cooker, cover & cook on low heat setting for at least 6 hours.
- Stir in corn, cover and cook on high heat setting until chicken is no longer pink in center & veggies are tender....about 30 minutes.