Slow-Cooked Southwest Chicken

By carvalhohm

Ingredients

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

Preparation

Step 1

In 2 or 3 qt. slow cooker, combine beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170°.

Shred chicken with two forks and return to slow cooker; heat through. Serve with rice.