Tuesday, April 1, 2008

Creamy Black Bean Salsa Chicken

My deepest apologies for the delay in posting this recipe. I realize tonight as I was preparing dinner that I didn't have it up yet.
This recipe is from "101 Things to do with a Crockpot" via my "Meal Swap" friend. Super easy to make and very versatile. This can be burrito filling, taco salad topping, nacho topping, or served more like a stew.
Creamy Black Bean Salsa Chicken2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
½ cup sour cream
1 cup grated cheddar cheese

Place chicken in greased crock-pot. 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. Once cooked, shred chicken. Then, stir in sour cream and cheese. Serve with flour tortillas or chips.

Makes 3-5 servings.

I have made this recipe in the oven instead of crockpot, because I didn't have the time. I followed all instructions and baked it at 350* for about an hour.


The Coffman's said...

Megan -

I came across this blog while on Jamie's blog! This sounds really tasty - I think I'll make it for dinner tonight! I still use your Taco Soup recipe that I got years ago and my husband LOVES it!

Hope all is well with you and your family!

Megan (Strong) Coffman

Turnbow Family said...

I saw this on your blog a while ago and just remembered it and we made it for dinner last night. It was great for us, even Aaron liked it. David thought it needed a few jalapenos, but he likes the only one that likes things spicy... I've cooked chicken that way with just salsa, shredded it and then used it in tacos so this was just a slight variation of that. Tasty enough that I ate it for lunch today too :)


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