Creamy Black Bean Salsa Chicken
Cuisine: Mexican
A easy and delicious Crock Pot Recipe
  • 4 boneless, skinless chicken breasts
  • ½ cup chicken broth
  • 1 cup salsa
  • 1 cup frozen corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (1.25 oz) envelope taco seasoning
  • ½ cup sour cream
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • tortillas
  • grated cheddar cheese
  • diced tomatoes
  1. Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning.
  2. Cover and cook on LOW for 4-6 hours.
  3. Remove the chicken and either shred it or cut it up into bite-size pieces.
  4. Stir in the sour cream.
  5. In a small bowl, combine the cornstarch and water; stir until smooth. Stir cornstarch mixture into the slow-cooker mixture.
  6. Put the chicken back into the slow-cooker.
  7. Keep lid off; turn to HIGH and let the mixture thicken for about 30 minutes.
  8. Spoon the chicken mixture over tortillas and sprinkle with cheese and diced tomatoes.
Recipe by Chef in Training at