Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

Sarah d'Evegnee  http://recipeparty.blogspot.com/

I did this today, August 8, 2010 and we loved it!  I did it in the crock pot and the chicken kind of "shredded", but I liked it that way.  I served it over rice.  Doug need's to post how to make rice the Philippino way! et

 
2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 package taco seasoning

½ cup sour cream

1 cup grated cheddar cheese 

 

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. (Or don't remove them and "shred" the chicken."  Stir sour cream and cheese into sauce in slow cooker. Makes 3-5 servings.

 

You can also cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)