Monday, October 12, 2009

Creamy Black Bean Salsa Chicken

2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

Serve with warm flour tortillas and Spanish rice.

I did 2 chicken breasts. Plenty! Had some for leftovers and lots to freeze and use another time. I also cut my chicken breasts into strips. I cooked for 4 hours on high and it was great. I pulled the chicken out and shredded then poured the beans/corn mixture on top and mixed altogether. I did not add sour cream. I shredded the cheese and served on the side with lettuce, rice (not spanish rice), & ranch to make like a taco/burrito. Also, I only used about 1/3 pkg of taco seasoning, but it definitely could have used more.