Slow Cooker Salsa Chicken with Black Beans and Corn
Black beans, corn, salsa, chicken and cheese? Yes, please! With a little brown rice and avocado this meal was a hit in our household! I dumped the ingredients into the crockpot and cooked it on low. I love not having to cook dinner when I come home! And the added bonus? I reheated for lunch and it tasted just as good. What mommy doesn’t look an easy, delicious meal? Enjoy! Melissa
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 **I used adobo**
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 **This is what I did**
Instructions
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. **I did about 8 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.
Notes
Read more at Skinnytaste
