Southwestern Chicken Recipe

By EdieK

Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to Karen Water's tender chicken dish. "I usually serve it with salad and white rice," suggests the Laurel, Maryland cook. "Our children love it."

Ingredients

• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 jar (16 ounces) chunky salsa, divided
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

* In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup of salsa Top with chicken; pour the remaining salsa over chicken.
* Cover and cook on low for 7-8 hours or until a meat thermometer reads 170°. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted. Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 220 calories, 6 g fat (4 g saturated fat), 30 mg cholesterol, 805 mg sodium, 21 g carbohydrate, 6 g fiber, 12 g protein.