Slow Cooker Salsa Chicken with Black Beans and Corn

• servings: 4 servings
• active time: 5 minutes
• total time: 6 hours

Ingredients

2 cups fresh or frozen corn

15 ounce can reduced sodium black beans (rinsed and drained)

2 boneless skinless chicken breasts halved lengthwise (16 oz)

1/2 teaspoon adobo seasoning (or salt to taste)

3/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1 1/4 cups chunky mild salsa

1 cup shredded cheddar (reduced fat Sargento)

chopped cilantro for garnish

optional (serve with avocado and brown rice)

Directions

Combine corn and beans and put them in the slow cooker.

Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.

Cover and cook LOW for 6 hours.

Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.

To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.

Nutrition

• Serving Size: 1 piece chicken, 3/4 cup
• Calories: 414 kcal
• Total Fat: 13 g
• Saturated Fat: 5.5 g
• Cholesterol: 108 mg
• Sodium: 866 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 8 g
• Total Sugars: 6.5 g
• Protein: 42 g