How To Make Slow Cooker Salsa Chicken with Black Beans and Corn
With only 5 minutes of prep time, this slow-cooked salsa chicken is the perfect set-and-forget meal. Beans, corn, salsa, and cheese complete the dish.
Preparation: 5 minutes
Cooking: 6 hours
Total: 6 hours 5 minutes
Serves:
Ingredients
- 2cupscorn,fresh or frozen
- 15ozblack beans,rinsed and drained
- 2chicken breasts,(16 oz), boneless skinless halved lengthwise
- ½tspadobo seasoning,or salt, to taste
- ¾tspground cumin
- ¼tspgarlic powder
- 1¼cupssalsa,chunky, mild
- 1cupcheddar,shredded, reduced fat
- cilantro,chopped for garnish
- avocado,for serving, optional
- brown rice,for serving, optional
Instructions
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Combine corn and beans and put them in the slow cooker.
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Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
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Cover and cook on Low for 6 hours.
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Top with cheese, cover and cook for about 5 minutes, until melted. Garnish with cilantro.
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To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.
Nutrition
- Calories: 735.62kcal
- Fat: 21.96g
- Saturated Fat: 9.37g
- Trans Fat: 0.49g
- Monounsaturated Fat: 6.64g
- Polyunsaturated Fat: 3.29g
- Carbohydrates: 86.33g
- Fiber: 19.58g
- Sugar: 10.14g
- Protein: 52.86g
- Cholesterol: 89.34mg
- Sodium: 858.91mg
- Calcium: 397.15mg
- Potassium: 2250.86mg
- Iron: 7.14mg
- Vitamin A: 147.03µg
- Vitamin C: 7.56mg
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