Corn and Black Bean Salsa Chicken (or for tacos)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 189.5
- Total Fat: 1.8 g
- Cholesterol: 60.0 mg
- Sodium: 840.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.6 g
- Protein: 26.8 g
View full nutritional breakdown of Corn and Black Bean Salsa Chicken (or for tacos) calories by ingredient
Introduction
Can be eaten plain or shredded as chicken taco filling. Easy to make in slow cooker. Can be eaten plain or shredded as chicken taco filling. Easy to make in slow cooker.Number of Servings: 8
Ingredients
-
1-2 pounds boneless skinless chicken breast
1 16 oz can of salsa (your choice on mild, medium or hot)
1 can of corn (non-cream style)
1 can black beans
1 tbsp chili powder
1 tsp garlic powder
1 tsp dehydrated chopped onions
Crushed red pepper/ground red pepper if you want spicy
Directions
Empty canned black beans into a strainer and rinse to remove excess dark juices.
Place chicken breasts (can be frozen) in the bottom of crock pot.
Dust chicken with the seasonings.
Add corn, salsa and beans to the slow cooker.
Cover and cook on low for 8 hours or all day.
To serve:
If you want to use this for tacos, shred the meat with a fork before serving.
If not, remove chicken breasts from cooker and spoon corn & black bean salsa over chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user CHIQUITA72979.
Place chicken breasts (can be frozen) in the bottom of crock pot.
Dust chicken with the seasonings.
Add corn, salsa and beans to the slow cooker.
Cover and cook on low for 8 hours or all day.
To serve:
If you want to use this for tacos, shred the meat with a fork before serving.
If not, remove chicken breasts from cooker and spoon corn & black bean salsa over chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user CHIQUITA72979.