Mexican Chicken Stew (Slow-Cooker)

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1 onion chopped

1 carrot chopped

1 green bell pepper chopped

1-2 teaspoon(s) chili powder

1 teaspoon(s) ground cumin

1 teaspoon(s) ground cinnamon

4 cup(s) chicken broth (approx 2 cans)

14 1/2 ounce(s) chopped tomatoes (1 can)

2 cup(s) frozen corn kernels

14 ounce(s) black beans (1 can) drained

3-4 cup(s) zucchini, cut in chunks

1 1/2 pound(s) chicken breasts (3 half) boned & skinned

1 cup(s) rice (optional)

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