• 4 chicken thighs, frozen boneless, skinless
  • 1/2 c. chicken broth
  • 1 c. salsa or picante sauce
  • 1 c. frozen corn
  • 15 oz. black beans, drained and rinsed, canned(OR 2/3 cup dry beans soaked overnight and cooked on LOW for 6-8 hours in a separate slow cooker)
  • 1/2 -3/4 taco seasoning, packet
  • 1/2 c. sour cream
  • 1 T. cornstarch
  • 1 T. water
  • grated cheddar cheese
  • tortillas

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Delicious taste will be found when you make Slow Cooker Creamy Black Bean Salsa Chicken! Your guests will want the recipe!

  1. Place frozen chicken in the slow cooker.
  2. Pour the broth, salsa, corn, beans, and taco seasoning over the chicken.
  3. Cover. Cook on High for 4 hours.
  4. Remove the chicken and either shred with two forks.
  5. Stir in the sour cream, before adding the chicken back in the slow cooker.
  6. To thicken up, take 1 T cornstarch mixed with 1 T. water and stir until smooth, stirring into the sauce.
  7. Place the chicken back in the slow cooker.
  8. Leave the lid off and let it thicken up for about a half hour.
  9. Spoon over tortillas and sprinkle with cheese. You can also eat it like a thick soup with corn chips.

Optional: Great served as a burrito too!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Creamy Black Bean Salsa Chicken

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