Slow Cooker Salsa Chicken with Black Beans and Corn


  1. Combine corn and beans and put them in the slow cooker.
  2. Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  3. Cover and cook LOW for 6 hours.
  4. Top with cheese, cover and cook until melted, about 5 minutes.  Garnish with cilantro.
  5. To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.


Yield: 4 servings, Serving Size: 1 piece chicken, 3/4 cup vegetables

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 10
  • Calories: 414 calories
  • Total Fat: 13g
  • Saturated Fat: 5.5g
  • Cholesterol: 108mg
  • Sodium: 866mg
  • Carbohydrates: 43g
  • Fiber: 8g
  • Sugar: 6.5g
  • Protein: 42g