Categories: Crockpot, Dinner

Ingredients

• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can ( 14 1/2 oz.) low-sodium chicken broth
• 1 can ( 14 1/2 oz.) diced tomatoes with mild green chiles, undrained
• 1/2 pound boneless skinless chicken breasts
• 1 jar (8 oz.) chunky salsa
• 1 cup frozen corn
• 1 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 3 cups hot cooked rice

Directions

1. a 2 or 3 qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn, and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170.

2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.

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