2 boneless skinless chicken breasts, cut into bite sized pieces
1 19-9oz can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 14.5-ounce can fire-roasted diced tomatoes
1 7-oz can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup barbecue sauce
2 cups chicken broth
3 cups dried elbow macaroni
2 cups shredded Mexican blend cheese
In a 6-quart slow cooker, combine the chicken, beans, chili powder, cumin, diced tomatoes, green chiles, corn, barbecue sauce, and chicken broth.
Cook on low, covered, for 4 hours, until the chicken is tender and cooked through.
30 minutes before serving, add the macaroni and turn the slow cooker on high. Cook, covered, for 20-30 minutes, until the pasta is cooked to al dente.
Stir in the cheese and serve.