Slow-Cooked Southwest Chicken 

With just 15-minutes of prep, you'll be out of the kitchen in no time. This deliciously low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro.

Serves:  6               Prep time:  15 minutes               Cook time:  6 hours

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 pound boneless skinless chicken breast
• 1 jar (8 ounces) chunky salsa
• 1 cup frozen corn
• 1 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 3 cups hot cooked rice

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily with two forks.
• Shred chicken and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.