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Slow-Cooked Southwest Chicken
Submitted by musingsfromthekitchen on December 16, 2009 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 30 ounces, weight Canned Black Beans, Rinsed And Drained
- 14-½ ounces, fluid Reduced Sodium Chicken Broth
- 14-½ ounces, weight Canned Diced Tomatoes With Green Chilies
- ½ pounds Chicken Breast
- 16 ounces, weight Salsa
- 1 cup Frozen Corn
- 1 Tablespoon Dried Parsley
- 1 teaspoon Cumin
- ¼ teaspoons Pepper
- Salt To Taste
- Hot Rice, To Serve
Preparation Instructions
In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily. Shred the chicken and return to the slow cooker. Serve with rice.
