Thursday, March 18, 2010

Creamy Black Bean Salsa Chicken

2-4 Thawed boneless, skinless Chicken Breasts
1 C. Salsa
1 Can Corn (drained)
1 Can Black Beans (drained)
1 pkg Taco Seasoning
**Add all above ingredients to crock pot and cook on high for 3-4 hours, or low for 6-8 hours.

Last hour - Remove chicken from crock pot with a slotted spoon and shred. Add 1/2 C. Sour cream and 1 C. Shredded cheddar cheese. Replace shredded chicken.

Serve with warm tortillas and spanish rick. Guacamole and tomatoes-optional.

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