Mexican

Slow Cooker Salsa Chicken W/ Black Beans and Corn is for Dinner.

Slow Cooker Salsa Chicken W/ Black Beans and Corn takes 15 minutes to prepare.

Slow Cooker Salsa Chicken W/ Black Beans and Corn takes 240 minutes to cook.

Slow Cooker Salsa Chicken W/ Black Beans and Corn makes 9 servings.

The ingredients for Slow Cooker Salsa Chicken W/ Black Beans and Corn are:

3 lbs Boneless, Skinless Chicken Breast
2 Cans Black Beans (drained & rinsed)
1 Can Whole Kernel Corn (drained & rinsed)
1 Can Diced Tomatoes
1 Cup Salsa (I like Clint's Hot Texas Salsa)
1/2 Medium Onion
1Tbsp Ground Cumin (or to taste)
1Tbsp Garlic Powder (or to taste)

Here is how you make Slow Cooker Salsa Chicken W/ Black Beans and Corn:

Put chicken in the crockpot first then add the rest of ingredients. Cook on low about 6 hours or on high about 4 hours (or until most of the liquid has disappeared). Chicken should be easy to shred by this point. Serve this over Whole Grain Brown Rice or with Whole Wheat Tortillas & a little Guacamole! Yummy!**Note: I have 3 small children & a hubby who don't tolerate spicy foods well, but I like more spice, so feel free to spice this up a bit more to your liking! Serving Size: 1-cup Makes About 9-10 servings.

The nutritional information for Slow Cooker Salsa Chicken W/ Black Beans and Corn is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 208.8

• Total Fat: 1.6 g
• Cholesterol: 45.6 mg
• Sodium: 324.8 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 7.1 g
• Protein: 25.0 g

Slow Cooker Salsa Chicken W/ Black Beans and Corn is Mexican cuisine.