Prep Time: 10 minutes
Cook Time: High 3 to 4 hours; Low 7 to 8 hours
Makes 4 servings
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 jar (16 ounces) salsa
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 cup shredded reduced-fat Monterey Jack cheese
1. Combine the beans, salsa, and oregano in a 4- to 6-quart slow cooker. Top with the chicken breasts and sprinkle with the cumin.
2. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until a thermometer inserted in the thickest portion of a breast registers at least 165°F.
3. Place a piece of chicken on each of 4 plates. Stir the cilantro into the bean mixture. Serve the beans over the chicken and sprinkle with the cheese.
Per serving: 271 calories, 33 g protein, 20 g carbohydrates, 7 g fat, 4 g saturated fat, 6 g fiber, 990 mg sodium