Southwest-Hähnchen aus dem Slow Cooker

Zutaten

• 4 Boneless, Skinless Chicken Breasts
• 1 15 ounce Can Black Beans (drained and rinsed)
• 1 Cup Salsa (divided)
• 1 15 ounce Can Diced Tomatoes (drained)
• 1 14 ounce Bag Frozen Corn
• 2 tsp Jarred Minced Garlic
• 1 tsp Cumin
• Salt and Pepper (to taste)

Zubereitung

1. 1

   Place your boneless, skinless chicken breasts (can be frozen) on the bottom of your slow cooker. Lightly sprinkle a bit of salt and pepper on top of the chicken breasts (omit if you are avoiding salt).

2. 2

   Next add 1/2 cup of the salsa on top of the chicken breasts.

3. 3

   Drain your canned tomatoes and pour in the slow cooker.

4. 4

   Now drain and rinse your black beans and pour in the slow cooker. Add the bag of frozen corn on top.

5. 5

   Finally, add your minced garlic and cumin to the slow cooker and gently stir the corn, beans, tomatoes, cumin, garlic.

6. 6

   Cook on low for 4-6 hours. Mine took about 5 1/2 hours because they were mostly frozen. Once they are done, shred the chicken and return it to the slow cooker. Cook for about 10-15 minutes longer.