3/4 pound boneless, skinless chicken breast, cut into 1 inch cubes
3 small sweet potatoes or 2 medium, peeled and cut into 1 inch cubes
1 large onion, chopped
29 ounce can diced tomatoes, salsa style with chiles, undrained
14 1/2 ounce can fat free chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cups frozen corn kernels, not thawed
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4 quart or larger crockpot; cover and cook on low heat setting for at least 6 hours. Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving.
Serves 4. 6 points per serving.
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