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
Ingredients
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
Directions
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!
O…M…G…: )
Do think this would still be okay without the sour cream? I recently discovered I am not able to have dairy and I am starting to run out of ideas!
Yes, Holly…this should be fine if you choose not to add the sour cream, the sauce just won’t be as creamy. Hope you enjoy it!
Must try this one!