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A simple, hands‑off Tex‑Mex inspired chicken dinner made in a slow cooker. Frozen chicken breasts, corn, diced tomatoes, and black beans are seasoned with onion and garlic powder, cumin, and a pinch of salt and pepper, then cooked on high for 4‑5 hours. Shred the chicken and serve over rice with optional toppings like sour cream, shredded cheese, and jalapeños.
