Creamy black bean salsa chicken:
2 to 4 boneless, skinless chicken breasts
1/2 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken and shred. Stir sour cream and cheese into sauce in slow cooker, then put chicken back in. Serve with tortillas, rice, or tortillas or chips.
~ okay, pete loves this dinner and i did too. i served it with mexican rice and we used the leftovers as a dip with tortilla chips. i am going to make some changes next time: probably a whole cup of sour cream (i realize that is not as healthy, but so tasty) and more cheese - you can never have enough. as for the chicken broth, i don't know if you need that much or any at all because the frozen chicken has enough moisture once it is cooking. plus you can't totally drain the beans and corn.