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Southwest Chicken

Chicken breasts are cooked until tender and combined with corn, black beans, cheese and salsa for this festive dish with southwestern flair. The garnishes are optional, but they really make the meal! — Maddymoo, Taste of Home Online Community
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    6 servings

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)
  • Optional toppings: Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions

Directions

  • In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half 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.
  • Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.
Nutrition Facts
1 cup: 234 calories, 3g fat (1g saturated fat), 52mg cholesterol, 678mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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