Description
A flavorful and easy-to-make slow cooker salsa chicken recipe with black beans and corn, perfect for busy weeknights.
Ingredients
Scale
- 2 cups fresh or frozen corn
- 1 (15-ounce) can reduced sodium black beans, rinsed and drained
- 2 boneless skinless chicken breasts, halved lengthwise (16 oz)
- 1/2 teaspoon adobo seasoning (or salt to taste)
- 3/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 1/4 cups chunky mild salsa
- 1 cup shredded cheddar cheese (reduced fat)
- Chopped cilantro for garnish (optional)
Instructions
- Combine corn and beans and put them in the slow cooker.
- Season the chicken with adobo (or salt), garlic powder, and cumin; place in the slow cooker and top with salsa.
- Cover and cook on LOW for 6 hours, avoiding lifting the lid.
- Top with cheese, cover, and cook for an additional 5 minutes until melted.
- Garnish with cilantro and serve over rice or cauliflower rice.
Notes
For added flavor, marinate chicken in spices for a few hours before cooking. Leftovers can be used in tacos, stuffed peppers, or frittatas.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg