Slow-Cooked Southwest Chicken

By Totlxtc

Ingredients

• 2 * 2 cans (15 ounces each) black beans, rinsed and drained
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 * 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 * 1/2 pound boneless skinless chicken breast
• 1 * 1 jar (8 ounces) chunky salsa
• 1 * 1 cup frozen corn
• 1 * 1 tablespoon dried parsley flakes
• 1 * 1 teaspoon ground cumin
• 1/4 * 1/4 teaspoon pepper
• 3 * 3 cups hot cooked rice

Details

Servings 6

Preparation

Step 1

* In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°.
* Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.


Nutrition Facts: 1 cup chicken mixture with 1/2 cup rice equals 320 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 873 mg sodium, 56 g carbohydrate, 8 g fiber, 19 g protein.