I got this one from a recent recipe swap - it was for soup, but I used 2 cans of stewed tomatoes instead of 1, I added some frozen corn, som fresh cut peppers and onions and I served over Mexican rice. DELICIOUS & EASY! Thanks for the new meal idea Kathy!
Black Beans & Chicken
1 can black beans
2 15 oz cans Mexican style stewed tomatoes
1 small can green chillies
2-3 boneless/skinless chicken breast
Salt and pepper
Few shakes of chili pepper, cilantro & cumin
Put all above in slow cooker. Cook on low for 8-10 hours. Remove chicken breasts about 3 hours in, pull apart with fork and add it back.