pat's Recipe

Slow-Cooked Southwest Chicken

Category: CROCKPOT

2 cans (15 oz each) black beans, rinsed and
drained
1 can (14.5 oz) reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes with mild
green chilies, undrained
1/2 lb boneless, skinless chicken breast
1 jar (8 oz) chunky salsa
1 cup frozen corn
1 Tbsp dried parsley flakes
1 tsp ground cumin
1/4 tsp pepper
3 cups hot cooked rice

In a 2 or 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 with two forks.
Shred chicken and return to the slo-cooker; heat through. Serve with rice.

yield: 6 servings