Wednesday, May 6, 2009

Southwestern Chicken

This recipe is WONDERFUL, and it's soooo easy! I made it for dinner tonight... just popped it in the crockpot this morning, came home and it was ready!

Five zesty ingredients add up to a lot of flavor!

2 cans (15 ½ oz. each) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 jar (16 oz.) chunky salsa, divided
6 boneless, skinless chicken breast halves (4 oz. each)
1 cup (4oz.) shredded Cheddar cheese

In 5 quart slow cooker, combine corn, black beans, and ½ cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes.

Yield: 6 servings.

Nutrition Facts: One serving equals 220 calories, 6 g fat, 30 mg cholesterol, 805 mg sodium, 21 g carbohydrate, 6 g fiber, 12 g protein


Fritter Chicks™ said...

That looks delicious! I have to cook it for my hubby! Thanks!

Helene said...

Nice blog, great recipe. Thanks for sharing.

MaRiN said...

Mmmm, this is good. You can also shred the chicken after it's done cooking and then spoon the mixture into tortillas for some fabulous burritos. Add a little sour cream and salsa and you're good to go.