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| Prep Time | 5 minutes |
| Passive Time | 6 hours |
| Servings |
|
Ingredients
- 15 ounce can reduced sodium black beans rinsed and drained
- 2 boneless skinless chicken breasts halved lengthwise 16 oz
- 1/2 teaspoon adobo seasoning to taste or salt
- 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
- avocado optional
- brown rice optional
Ingredients
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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.
- 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 Facts
Slow Cooker Salsa Chicken with Black Beans and Corn
Amount Per Serving
Calories 498
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 7g
35%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 89mg
30%
Sodium 1396mg
58%
Potassium 1256mg
36%
Total Carbohydrates 40g
13%
Dietary Fiber 15g
60%
Sugars 3g
Protein 42g
84%
Vitamin A
47%
Vitamin C
42%
Calcium
27%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.
