Condiment

Slow Cooker Salsa Chicken with Black Beans and Corn

Tender chicken melts into a pool of mild salsa, black beans, and sweet corn, each bite rich with cumin, garlic, and adobo. The juicy mixture finishes with melted cheddar and fresh cilantro for a comforting, spoon worthy meal.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Slow Cooker Salsa Chicken with Black Beans and Corn
Total
6 hr 10 min
Prep
5 min
Cook
6 hr 5 min
Serves
4

Nutrition per Serving

Calories
414
Protein
42g
Carbs
43g
Fat
13g
Fiber
8g
Sugar
7g
Sodium
866mg

Ingredients

  • 2 cup fresh or frozen corn
  • 15 oz can reduced sodium black beans (rinsed and drained)
  • 2 boneless skinless chicken breasts halved lengthwise (16 oz)
  • 1/2 tsp adobo seasoning (or salt to taste)
  • 3/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1 1/4 cup chunky mild salsa
  • 1 cup shredded cheddar (reduced fat Sargento)
  • chopped cilantro, for garnish
  • optional (serve with avocado and brown rice)

Instructions

  1. Combine corn and beans and put them in the slow cooker.
  2. Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  3. Cover and cook LOW for 6 hours.
  4. Top with cheese, cover and cook until melted, about 5 minutes.  Garnish with cilantro.
  5. To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.