There is nothing better than having dinner ready when you get home from work. This is a great quick and healthy slow-cooker dinner for those busy weekdays. All you have to do is make some rice when you get home, easy peasy! Recipe comes from Taste of Home.
Recipe Review:
LEVEL OF DIFFICULTY – EASY
- Steps: 2
- Rating: Easy
- Involvement
- 15 min. prep
- Rating: Easy
- Ingredients & availability
- 10 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Easy
Equipment Required:
- Slow Cooker
- Can opener
- Measuring cups/spoons
- Rice cooker or stove pot
- Forks
- Mixing spoon
The Recipe
Time: 15 min. prep
Servings: 6
Calories/cup: ~ 320
Ingredients:
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (I couldn’t find them together so I just bought a can of diced tomatoes and green chilies separately)
- 1/2 pound boneless skinless chicken breast
- 1 jar (8 ounces) chunky salsa
- 1 cup frozen corn
- 1 tablespoon dried parsley flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 cups hot cooked rice
- Optional: Lime wedge and fresh cilantro leaves
Directions:
- In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 6-8 hours.
- Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.
