Tuesday, December 10, 2013
Recipe Of The Week - Southwestern Chicken
2 - 15 1/4 oz. cans of corn, drained
15 oz. can black beans, rinsed and drained
16 oz jar of chunky salsa
6 boneless, skinless chicken breast halves
1 cup low fat shredded cheddar cheese
1. Combine corn, black beans, and 1/2 cup salsa in slow cooker.
2. Top with cheken. Pour remaining salsa over chicken.
3. Cover. Cook on high 3 - 4 hours or on low for 7 - 8 hours.
4. Sprinkle with cheese. Cover 5 minutes for cheese to melt.
6g total fat