Crockpot Salsa Chicken

OMG so yummy and beyond easy. I was home sick and didn't pick this for dinner until 3:30, clearly too late to cook for 8 hours and actually eat at a reasonable time so I made it half crock pot half stove. To start I boiled the chicken in salt and pepper, then shredded it right away. Then I tossed it in the crock pot with a big 'ole can of salsa and taco seasoning then let it cook on low for an hour and a half or so. Then I threw everything else in, turned it up to high for about 30 mins until Greg got home. Then I tossed some in a bowl for each of us, we ate some in tortillias, some with chips and some straight from the bowl. Yummy yummy yummy!!



Stolen from sparkpeople.com

4 chicken breasts - put in frozen if you're worried about overcooking
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. Serve with tortilla chips or in a tortilla.