Slow-Cooked Southwest Chicken
(from Heather Hulsey’s recipe box)
Source: Brandi Castillo; Taste of Home
Prep time: 20 minutes
Serves 6 people
Ingredients
- 2 cans (15 oz. each) black beans, rinsed and drained
- 1 can ( 14 1/2 oz.) low-sodium chicken broth
- 1 can ( 14 1/2 oz.) diced tomatoes with mild green chiles, undrained
- 1/2 pound boneless skinless chicken breasts
- 1 jar (8 oz.) chunky salsa
- 1 cup frozen corn
- 1 tablespoon dried parsley flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 cups hot cooked rice
Directions
-
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 thermometer reads 170.
-
Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.