Wednesday, August 1, 2007

Creamy Black Bean Salsa Chicken

2 to 4 boneless skinless chicken breasts

1 c. chicken broth

1 c. salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, drained

1 pkg taco seasoning

½ c. sour cream

1 c. grated cheddar cheese.

Place chicken in greased 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.

(I usually cut or shred the chicken after it is cooked and leave it in the sauce. Then we eat it with flour tortillas.)

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