Chicken is cooked until tender and combined with corn, beans, cheese and salsa for a Southwestern-style meal. The garnishes really pull everything together.
—MADDYMOO TASTEOFHOME.COM
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) mild salsa
4 boneless skinless chicken breast halves (5 ounces each)
Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions, optional
1. In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange the chicken over the salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Shred chicken with two forks and return to slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.
PER SERVING 1 cup (calculated without optional ingredients) equals 234 cal., 3 g fat (1 g sat. fat), 52 mg chol., 678 mg sodium, 23 g carb., 4 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.