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
- 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.
Recipe by Chef in Training at https://www.chef-in-training.com/crock-pot-creamy-black-bean-salsa-chicken/
3.4.3177