Thursday, March 24, 2011

Recipe Review: Creamy Black Bean Salsa Chicken

Here's part two in the recipe contest from Karen at 365 Days of Slow Cooking.

4 frozen boneless, skinless chicken thighs
1/2 cup chicken broth
1 cup salsa or picante sauce
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed (OR 2/3 cup dry beans soaked overnight and cooked on LOW for 6-8 hours in a separate slow cooker)
1 package taco seasoning (I used the whole package, but next time I'll probably only use about 3/4 of it)
1/2 cup sour cream
cornstarch and water
grated cheddar cheese
Throw the frozen chicken in the slow cooker. Cover it with the broth, salsa, corn, beans, and taco seasoning. Cook on HIGH for 4 hours. Remove the chicken and either shred it or cut it up into bite size pieces. Take the lid off and stir in the sour cream. It will still be a little runny so take 1 T cornstarch mixed with 1 T water and stir it in. Add the chicken back in. Leave the lid off and let it thicken up for about a half hour. Spoon it over tortillas and sprinkle with cheese. You can also eat it like a thick soup with corn chips.
We ate it as a soup the first night, then as tacos the next day. Both were really yummy, but I still preferred the ribs. Check Karen's blog to get some more yummy ideas!

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