Slow Cooker Salsa Chicken with Black Beans and Corn
Indulge in this SIMPLE Slow Cooker Chicken creation that's both cheesy and mouthwatering. Featuring tender boneless chicken breast, black beans, sweet corn, and zesty salsa, all crowned with gooey melted cheddar cheese. Absolutely scrumptious!
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Ingredients
- 2 cups fresh or frozen corn
- 15 ounce can reduced sodium black beans
- 1/4 teaspoon garlic powder
- 1 1/4 cups chunky mild salsa
- 1 cup shredded cheddar
- chopped cilantro for garnish
- 2 boneless skinless chicken breasts halved lengthwise
- 1/2 teaspoon adobo seasoning
- 3/4 teaspoon ground cumin
- optional
Instructions
- 1
In the slow cooker, mix together the corn and black beans, ensuring they are well combined.
- 2
Rub the chicken with adobo seasoning (or salt), garlic powder, and cumin, then place the seasoned chicken into the slow cooker. Pour salsa over the top.
- 3
Secure the lid and cook on the LOW setting for 6 hours.
- 4
Sprinkle cheese on top, cover again, and allow it to cook until the cheese is melted, approximately 5 minutes. Finish with a sprinkle of fresh cilantro.
- 5
When ready to serve, use a slotted spoon to transfer the chicken and vegetables to plates, serving them over rice or cauliflower rice.