Slow Cooker Salsa Chicken W/ Black Beans & Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 lbs Boneless, Skinless Chicken Breast2 Cans Black Beans (drained & rinsed)1 Can Whole Kernel Corn (drained & rinsed)1 Can Diced Tomatoes1 Cup Salsa (I like Clint's Hot Texas Salsa)1/2 Medium Onion1Tbsp Ground Cumin (or to taste)1Tbsp Garlic Powder (or to taste)
Put chicken in the crockpot first then add the rest of ingredients. Cook on low about 6 hours or on high about 4 hours (or until most of the liquid has disappeared). Chicken should be easy to shred by this point. Serve this over Whole Grain Brown Rice or with Whole Wheat Tortillas & a little Guacamole! Yummy!
**Note: I have 3 small children & a hubby who don't tolerate spicy foods well, but I like more spice, so feel free to spice this up a bit more to your liking!
Serving Size: 1-cup
Makes About 9-10 servings.
**Note: I have 3 small children & a hubby who don't tolerate spicy foods well, but I like more spice, so feel free to spice this up a bit more to your liking!
Serving Size: 1-cup
Makes About 9-10 servings.
Nutritional Info Amount Per Serving
- Calories: 208.8
- Total Fat: 1.6 g
- Cholesterol: 45.6 mg
- Sodium: 324.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 7.1 g
- Protein: 25.0 g
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