Slow Cooked Chicken Enchilada Chili Over Rice

2 large boneless skinless chicken breasts

One 15 ounce can corn, drained

One 15 ounce can black beans, drained

One 10 ounce can Rotel Mild diced tomatoes

8 ounces (1 Cup) red enchilada sauce

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1 Cup chicken broth (optional)

Cooked Steamed Rice

1. Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice. I add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings