The Pioneer Woman Tasty Kitchen
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Creamy Black Bean and Salsa Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A quick and easy, throw-in-the-crockpot meal that will please the entire family.

Ingredients

  • 4  Boneless Skinless Chicken Breast
  • Butter Or Oil, For Browning Chicken
  • 1 cup Chicken Broth
  • 1 cup Salsa
  • 1 can (15 Oz. Size) Corn
  • 1 can (15 Oz. Size) Black Beans
  • 1 package (about 1 Oz. Packet) Taco Seasoning
  • ½ cups Sour Cream
  • Warm Tortillas And Spanish Rice, To Serve

Preparation

Brown both sides of chicken breasts in butter or oil, depending on your preference. Place chicken in a greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. (Try different types of salsa for some great variety with this recipe.) Cover and cook on low heat 6 to 8 hours or on high heat 3 to 4 hours.

Remove chicken with a slotted spoon and place on a serving dish. Stir sour cream into the sauce in the slow cooker, then pour over the chicken. Serve with warm flour tortillas and Spanish rice.

Makes 3 to 4 servings.

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Profile photo of jessswan

jessswan on 11.16.2011

This was delicious! Next time I will probably use less chicken broth because it ended up pretty soupy and we like things a bit chunkier. The flavor was very tasty, and the combination of Spanish rice and tortillas was great! Thanks!

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