Crock-Pot Southwestern Chicken ~ Makes 6-8 servings ~
6-10 boneless chicken breasts (halves are best)
16 oz chunky salsa
15 oz can black beans (can wash and drain if preferred)
(2) 15 oz cans of corn (drained)
1 can rotel original
1 cup low-fat shredded cheese (cheddar or mexican four cheese blend)
Step 1: Combine 1/2 cup of salsa, black beans, corn, and rotel in crock-pot.
Step 2: Place chicken on top.
Step 3: Pour remaining salsa on top.
Step 4: Cover and cook on low for 7-8 hours or on high 3-4 hours.
Step 5: Sprinkle shredded cheese on top. Recover for 5 minutes for cheese to melt.
Per serving: 380 calories, 40g protein, 41g carbohydrates, 7g fiber, and 7g sugar.
*You can serve this meal over brown rice or quinoa.