January is typically a cold month, and people like to stay indoors. Observe National Meat Month and National Soup Month by making a slow cooker soup that will be ready for you when you get home in the evening.Slow cookers are countertop electrical cooking appliances used for simmering, which require maintaining a low temperature. This allows for unattended cooking, and you can make slow cooker roasts, soups, stews, dips and even dessert! Some people think all slow cookers are Crock-Pot®s but that is a brand name of what claims to be the original slow cooker. The following is a recipe from a Farm Bureau cookbook: Crock Pot Santa Fe Chicken Ingredients 14.4-ounce can fat-free chicken broth 15-ounce can black beans 8-ounc package frozen corn 14.4-ounce can diced tomatoes with green chilies ¼ cup chopped fresh cilantro 3 scallions, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon cayenne pepper salt to taste 1½ pounds boneless, skinless chicken breasts Directions Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne and salt in a slow cooker. Season chicken breasts with salt, and place them on top of the bean mixture. Cook on low for 10 hours, or high for 6 hours. Thirty minutes before serving, remove the chicken and shred. Return the chicken to the slow cooker and stir in. Serve over rice, if desired.