Slow Cooker Salsa Chicken with Black Beans and Corn

INGREDIENTS:

  • 2 cups fresh or frozen corn
  • 15 ounce can reduced sodium black beans, rinsed and drained
  • 2 boneless skinless chicken breasts halved lengthwise (16 oz)
  • 1/2 teaspoon adobo seasoning (or salt) to taste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups chunky mild salsa
  • 1 cup shredded cheddar (reduced fat Sargento)
  • chopped cilantro for garnish
  • optional, serve with avocado and brown rice

Please see the 2nd Page for Directions