Crockpot Salsa Chicken

This recipe is originally from Sparkpeople.com. It is an easy favorite of the What's Cooking board. It makes plenty, so you'll have leftovers! Here's how I make it, but there's lots of was you can vary the recipe:




4 chicken breasts (I put mine in frozen to make sure they wouldn't overcook)
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream






Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. This is great served with tortilla chips. I served it tonight rolled up in a tortilla shell with melted cheese and lettuce.