Crock Pot Creamy Black Bean Salsa Chicken
Serves 4
Ingredients:
4 boneless, skinless chicken breasts1/2 cup chicken broth
1 cup salsa
1 cup frozen corn
1 (15-ounce) can black beans drained and rinsed
1 envelope (1.25 oz) taco seasoning
1/2 cup sour cream
1 tablespoon cornstarch
1 tablespoon water
tortillas
grated Cheddar cheese
diced tomato
Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning. Cover and cook on LOW for 4-6 hours. Remove the chicken and either shred it or cut it up into bite-size pieces. Stir in the sour cream. In a small bowl, combine the cornstarch and water; stir until smooth. Stir cornstarch mixture into the slow-cooker mixture. Put the chicken back into the slow-cooker. Keep lid off; turn to HIGH and let the mixture thicken for about 30 minutes. Spoon the chicken mixture over tortillas and sprinkle with cheese and diced tomatoes.
Source: chef-in-training.com
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