Summer is finally here! Well, the summer that I like– mid 80s temperature, not super humid. If it could stay like this all summer, I’d be a happy camper. The weather will get much hotter and more humid, so until then, I will be spending most of my time outside.
Enter slow cooker! This is the perfect way for me to stay outside with dinner cooking inside! The recipe is slightly adapted from Taste of Home and packed full of protein!
- 2 - 15 oz can black beans, rinsed and drained
- 14 1/2 oz reduced-sodium chicken broth
- 1 can diced tomatoes, undrained
- 4-5 jalapenos, chopped
- 3-4 boneless, skinless chicken breasts
- 1 jar salsa
- 1 tbs dried parsley
- 1 tsp cumin
- 1/4 tsp black pepper
- 3 cups hot cooked rice
- Prep time: 15 minutes
- Cook time: 6-8 hours on low
- Servings: 6
- Difficulty: easy
Add all ingredients, with the exception of the rice, to the slow cooker. Cover and cook on low 6-8 hours. Shred chicken with two forks. Serve over rice.