Pick a direction.

Teresa picked number 24. (Thanks Teresa!) Number 24 was...

"Slow-Cooked Southwest Chicken" (6 quart pot)

~2 (15oz) cans black beans, rinsed and drained
~1 (14 oz) can reduced-sodium chicken broth
~1 (14 oz) can diced tomatoes with mild green chilies, undrained
~1/2 lb boneless skinless chicken breast
~1 (8 oz) jar chunky salsa (I used 1/2 jar of Newman's chunky medium.)
~1 c frozen corn.
~1 T dried parsley flakes
~1 t ground cumin
~1/4 t pepper
~3 c hot cooked brown rice

6 servings.

In crock pot, combine beans, broth, tomatoes, chicken, salsa, corn, and seasonings.
Cover and cook on low for 8 hours.
Shred chicken with 2 forks and return to crock pot; heat through.
Serve with rice.

Mmm... Lots of flavor. Lots of spice. So good. Yum.