Slow-Cooked Southwest Chicken

56

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Serves
6
Prep
15 minutes
Cook
3 hours
Slow-Cooked Southwest Chicken


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 chiles, 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


Optional: Lime wedges and fresh cilantro leaves



Directions


In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°.


Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. 


Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.



Pro Tip: Try this amazing dish with SalsaCuse Salsa for a great, locally made addition.


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