Slow-Cooker Salsa Chicken

Dinner

This is a go-to recipe when I know I'll be having a busy day. My family loves salsa, so I came up with this recipe for something to throw into a slow cooker and simmer on low. We love it served over rice or noodles and topped with tortilla chips and sour cream.

Average Rating: 4.444444

TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 4 servings.

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 jar (16 ounces) salsa
1-3/4 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges

Instructions

1. Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. If desired, serve with optional ingredients.

Nutrition Facts

1 chicken breast half with 1-1/2 cups bean mixture: 470 calories, 6g fat (1g saturated fat), 94mg cholesterol, 1270mg sodium, 55g carbohydrate (8g sugars, 11g fiber), 47g protein.