Ingredients
4 boneless, skinless chicken breast halves
1 can low-sodium corn, or 1 ½ cups frozen or fresh corn
1 cup low-fat shredded cheddar cheese
1 15 oz. can low-sodium black beans, drained
16 oz. jar chunky salsa, divided
2 cups frozen pepper strips
½ cup chopped onions
2 cloves garlic
½ tsp salt
Directions
Combine corn, beans, ½ to ¾ cup of salsa, garlic, onions, salt in bottom of slow cooker.
Place chicken on top of mixture; pour remaining salsa over chicken.
Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours.
Sprinkle cheese on top in the last 5 minutes of cooking.
Optional: Remove chicken and shred; add juices from bean/corn mixture to shredded chicken.
Nutrition Information
Per serving (not including rice or tortilla): calories 250, total fat 4 g (sat fat 1.5 g), cholesterol 55 mg, sodium 1300 mg*, carbohydrate 25 g, fiber 7 g, protein 27 g *To reduce sodium, use fresh veggies.
Source: Eat Well to Live Well Cookbook, available at Carolinas HealthCare System hospital gift shops
For more healthy lifestyle tips, follow Carolinas Healthcare System and Levine Children’s Hospital on Pinterest.
