Thursday, August 18, 2011

RECIPE: Southwest Chicken and Beans

This is a favorite slow cooker meal among a lot of my mom-friends. It's so easy to throw together in the morning and then have a healthy, hearty meal to eat for dinner. I like to serve this over rice, and with cheese on top if I have the calories to allow for it. However, it's also good on its own.



Southwest Chicken and Beans

1 lb. boneless, skinless chicken breasts (no need to thaw first!)
1 can black beans, drained and rinsed
1 can corn, drained
1 cup of salsa (or one can of Rotel tomatoes)

Combine all ingredients in the slow cooker and cook on high for about 3-4 hours, or low for 6-8 hours. Using two forks, shred the chicken and stir to combine all ingredients. Serve over rice and topped with cheese. (Nutrition info is without rice or cheese)


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