Great recipe submitted by Jody Whipple, RD

Cold winter days are a great time to pull out the crock pot!  What could be better than coming home to a warm, delicious and nutritious meal on a cold, gloomy day?  Below is one of my favorites – it’s easy, and makes enough for the whole family (and even leftovers!):

2 large boneless, skinless chicken breasts (boil, shred and set aside)
2-15oz cans Mexican diced tomatoes
1-15 oz can black beans
1 1/2 -2 C frozen corn
1/2 C Enchilada Sauce
2 C Chicken broth (low sodium works just fine)
1-2 tsp Chili powder
1-2 tsp Cumin

Place all ingredients in a slow cooker.  Cook on high for 4 hours and turn down to low for 4 hours.  Garnish with a slice of avocado, some shredded cheddar cheese, a dollop of sour cream (I use plain Greek yogurt) and/or Tostito chips if desired.  Enjoy!


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