Slow-Cooked Southwest Chicken |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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With just 15-minutes of prep, you'll be out of the kitchen in no time. This deliciously low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro. Brandi Castillo - Santa Maria, California 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 |
Directions:
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 thermometer reads 170°.
2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.
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