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Slow Cooker Salsa Chicken Black Beans and Corn
  • 2 cups fresh or frozen corn
  • 15 ounce can reduced sodium black beans, rinsed and drained
  • 2 boneless skinless chicken breasts halved lengthwise, 16 oz
  • ½ teaspoon adobo seasoning, or salt to taste
  • ¾ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1 ¼ cups chunky mild salsa
  • 1 cup shredded cheddar, reduced fat Sargento
  • chopped cilantro for garnish
  • optional, serve with avocado and brown rice
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