Slow-Cooked Southwest Chicken and Beans

Ingredients

2 cans black beans, rinsed and drained

1 can diced tomatoes, do not drain

1 can mild green chilies

2-3 pounds boneless skinless chicken breast

1 container (or about 2 cups) of fresh salsa

2-4 tablespoons of taco seasoning (see recipe below)

Optional Ingredients

Cooked brown rice

Corn (fresh, frozen or canned)

Mixed greens and other taco fixing (onions, colorful bell peppers, jalepenos)

Plain Greek yogurt (in place of sour cream)

Hot sauce

Serves: 4-6

Instructions

In a 2- or 3-qt. slow cooker, combine the beans, tomatoes, chilies, chicken, salsa, and seasoning.

Cover and cook on low for 6-8 hours.

Just before serving, remove chicken, shred with two forks. Then spoon out the beans and tomatoes.

Serve with brown rice or whole grain tortillas and taco fixings (like onions, colorful peppers, etc.). Lisa enjoys hers over mixed greens and lots of hot sauce!

If you have leftovers, freeze them in a freezer bag and make it your go-to dinner when you need a quick meal.

Homemade Taco Seasoning

Ingredients

1 tablespoon chili powder

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon black pepper

1/8 teaspoon cayenne pepper (or to taste)

1/8 teaspoon red pepper flakes (or to taste)

Instructions

Wash your hands with soap and water, then gather all your ingredients and put them on a clean counter.

Spoon all the ingredients into a jar, mix together, cap tightly and store.

Use in recipes that call for taco seasoning.