Southwestern Chicken
Five zesty ingredients add up to a lot of flavor.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 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
[/ingredients-left]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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).[/step-item] [/step-list-wrapper]
[nutrition-info calories=”220″ calories_fat=”” fat=”6g” sat_fat=”4g” choles=”30mg” sodium=”805mg” carbs=”21g” sugars=”” protein=”12g” fiber=”6g”]
[/nutrition-info]