Slow-Cooked Southwest Chicken

• 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 chiles, 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
• Optional: Lime wedge and fresh cilantro leaves

1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low until a thermometer reads 165u0b0, 3-4 hours.
2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.
3. After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

black beans, chicken broth, tomatoes, chicken breast, chunky salsa, frozen corn, parsley flakes, ground cumin, pepper, rice, cilantro

Taken from www.tasteofhome.com/recipes/slow-cooked-southwest-chicken/ (may not work)