Monday, November 29, 2010

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in a 3.5-5 qt slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. Remove the chicken and shred with two forks. Stir in sour cream and cheese to sauce in crock pot, then add the shredded chicken. Serve with warm flour tortillas and spanish rice or in a crunchy taco shell with shredded lettuce.

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