Slow-Cooked Southwest Chicken

• 30 ounces, weight Canned Black Beans, Rinsed And Drained
• 14- 1/2 ounces, fluid Reduced Sodium Chicken Broth
• 14- 1/2 ounces, weight Canned Diced Tomatoes With Green Chilies
• 1/2 pounds Chicken Breast
• 16 ounces, weight Salsa
• 1 cup Frozen Corn
• 1 Tablespoon Dried Parsley
• 1 teaspoon Cumin
• 1/4 teaspoons Pepper
• Salt To Taste
• Hot Rice, To Serve

1. In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings.
2. Cover and cook on low for 6-8 hours or until chicken shreds easily.
3. Shred the chicken and return to the slow cooker.
4. Serve with rice.

black beans, chicken broth, tomatoes, chicken, weight salsa, parsley, cumin, pepper, salt, rice

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-southwest-chicken/ (may not work)