I got 101 more things to do with a slow cooker from the library weeks ago, and I finally tried a recipe. It was really good, and if you thicken up the sauce, it makes a great dip for tortilla chips too!
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours, or on high 3-4 hours. Remove chicken with a slotted spoon and place on serving dish. Stir sour cream and cheese into slow cooker, then pour over chicken. Makes 3-5 servings.
Serve with warm flour tortillas and Spanish rice.
* Using two forks, we broke the chicken into chunks and put it into the tortilla with the Spanish rice. We spooned some sauce over the chicken chunks.
*We left the sauce in the crock pot for one additional hour on low heat without the lid to thicken it up. Still great on the chicken, and makes a fantastic dip.
