4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
1/2 teaspoon salt
Pepper to taste
Hot cooked rice
1Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion, salt and pepper. Pour over the chicken. Cover and cook on low for 6 hours or until chicken is tender. Serve with rice.
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth.
Prep: 15 min. Cook: 6 hours
Makes 4 servings