Mexican

Corn and Black Bean Salsa Chicken (or for tacos) is for Dinner.

Corn and Black Bean Salsa Chicken (or for tacos) takes 10 minutes to prepare.

Corn and Black Bean Salsa Chicken (or for tacos) takes 10 minutes to cook.

Corn and Black Bean Salsa Chicken (or for tacos) makes 8 servings.

The ingredients for Corn and Black Bean Salsa Chicken (or for tacos) are:

1-2 pounds boneless skinless chicken breast
1 16 oz can of salsa (your choice on mild, medium or hot)
1 can of corn (non-cream style)
1 can black beans
1 tbsp chili powder
1 tsp garlic powder
1 tsp dehydrated chopped onions
Crushed red pepper/ground red pepper if you want spicy

Here is how you make Corn and Black Bean Salsa Chicken (or for tacos):

Empty canned black beans into a strainer and rinse to remove excess dark juices.Place chicken breasts (can be frozen) in the bottom of crock pot.Dust chicken with the seasonings.Add corn, salsa and beans to the slow cooker.Cover and cook on low for 8 hours or all day.To serve:If you want to use this for tacos, shred the meat with a fork before serving.If not, remove chicken breasts from cooker and spoon corn & black bean salsa over chicken.Number of Servings: 8Recipe submitted by SparkPeople user CHIQUITA72979.

The nutritional information for Corn and Black Bean Salsa Chicken (or for tacos) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.5

• Total Fat: 1.8 g
• Cholesterol: 60.0 mg
• Sodium: 840.0 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 4.6 g
• Protein: 26.8 g

Corn and Black Bean Salsa Chicken (or for tacos) is Mexican cuisine.

The dietary needs meet for Corn and Black Bean Salsa Chicken (or for tacos) is Low Fat