Slow Cooker Southwestern Chicken |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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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 |
Directions:
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.
2. Cover and cook on low for 6-8 hours or until meat is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted. Yield: 6 servings.
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