Spicy Mexican Chicken (Slow Cooker) - cooking recipe

Ingredients

6 chicken breasts, boneless and skinless
15 ounces black beans, drained
10 ounces frozen corn kernels
16 ounces chunky salsa
1 jalapeno pepper, seeded and chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 cup Greek yogurt, plain

Preparation

Season chicken breasts with salt and pepper.
Add breasts to a 7-quart slow cooker.
Cover with beans, corn, salsa, jalapeno, cumin, and chili powder.
Cover and cook on Low 6 to 8 hours or until chicken is tender.
Add yogurt to chicken mixture during last 30 minutes of cooking.