I will be honest and tell you that when I first received my crockpot I was less than thrilled. I was only 21 years old and got it for Christmas from my sister and thought that I would never use it! It seemed pointless! She included a crockpot cookbook and I soon discovered that I was wrong! It is wonderful and very useful! I just made this meal last week and when I got home from work the smell of dinner hit me as I walked through the door and I found myself wondering why I don’t use it more!
This meal tastes a lot like the Black Bean and Salsa Soup, that we love. We serve it with warm tortillas (or tortilla chips) and sometimes Spanish rice.
BLACK BEAN AND SALSA CHICKEN
2-4 BONELESS SKINLESS CHICKEN BREASTS
1 cup CHICKEN BROTH
1 cup SALSA
1 can (15 oz) BLACK BEANS, drained
1 can (15 oz) CORN, drained
1 pkg TACO SEASONING
1/2 cup SOUR CREAM
SHREDDED CHEDDAR CHEESE, as much or as little as you like
In a greased crockpot place chicken breasts. Stir in chicken broth, salsa, black beans, corn, and taco seasoning. Cook on low for 6-8 hours or on high for 3-4 hours. Then remove chicken with a slotted spoon and place on a serving platter. Stir in sour cream and cheese, pour sauce over chicken and serve. ENJOY!