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Slow Cooked Southwestern Chicken

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Rate this recipe 4/5 (1 Votes)
Slow Cooked Southwestern Chicken 0 Picture

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

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.

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