1can(about 15 ounces) black beans, rinsed and drained
1jar(about 16 ounces) chunky salsa, divided
6boneless, skinless, chicken breast halves (about 4 to 5 ounces each)
Southwest seasoning blend (optional)
1cuplow-fat shredded Mexican cheese blend
Instructions
Ideal slow cooker size: 5- to 6-Quart.
Combine the corn, black beans and 1/2 cup salsa in the slow cooker.
Season the chicken with Southwest seasoning blend (if using) or salt and pepper to taste.
Add chicken to the slow cooker.
Top with the remaining salsa.
Cover and cook on LOW for 4 to 6 hours, or until chicken is tender.
Sprinkle with cheese. Cover and cook 5 minutes more or until cheese melts.
Notes
Serving size: 1 chicken breast + 16/th corn and black bean mixtureWW Points: 2Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)9PointsPlus (Old plan)This makes a generous serving. To shave a couple of WW points, eat a smaller portion, which is what I did.To prevent your chicken from drying out, you'll want to check for doneness. Many of today's slow cookers are much hotter than they used to be. My chicken was done in about 3.5 hours on LOW!