Submitted by Heather Givens
1 Cup salsa
1 15 oz. corn, drained
1 15 oz. black beans, drained
1 package taco seasoning
1/2 Cup sour cream
1 Cup grated cheddar cheese
Put chicken in crock pot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or 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 tortillas and Spanish rice.
Cooker's note--I like to shred my chicken in the crock pot and then add the sour cream and cheese. I think it goes a lot farther that way. I serve it in the tortillas you can get at the store to cook at home.
2-4 boneless, skinless chicken breasts
1 Cup chicken broth1 Cup salsa
1 15 oz. corn, drained
1 15 oz. black beans, drained
1 package taco seasoning
1/2 Cup sour cream
1 Cup grated cheddar cheese
Put chicken in crock pot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or 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 tortillas and Spanish rice.
Cooker's note--I like to shred my chicken in the crock pot and then add the sour cream and cheese. I think it goes a lot farther that way. I serve it in the tortillas you can get at the store to cook at home.
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