This is one of our favorites...thanks Karen!
Creamy Black Bean Salsa Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1 cup salsa
- 1 can corn, drained
- 1 can black beans, drained
- 1 pkg taco seasoning
- 1/2 cup sour cream
- 1 cup grated cheddar cheese
Place chicken in slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high for 3-4 hours. Remove chicken and shred. Stir sour cream and cheese into the sauce in the slow cooker. You can also add 1 Tbsp cornstarch mixed with 1 Tbsp water to thicken the sauce. Put the shredded chicken back into the sauce. Serve with tortillas, rice, or tortilla chips.