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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Chicken is cooked until tender and combined with corn, beans, cheese, and salsa for a delicious meal with Southwestern flair. The garnishes really complete the meal. Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 jar (16 ounces) mild salsa |
4 boneless skinless chicken breast halves (5 ounces each) |
sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions, optional |
Directions:
1. In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Shred chicken with two forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired. Yield: 6 servings.
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