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.

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