- 2 cans (15 1/4 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 (4 oz.) shredded Cheddar cheese
How to make it
In 5-qt. slow cooker, combine corn, black beans, and 1/2 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 ($1.56 per serving).
Nutritional Information(per serving)
- Calories: 220
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 805mg
- Carbs: 21g
- Protein: 12g
- Fiber: 6g
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