Creamy Black Bean Salsa Chicken

By Chef in Training May 10, 2012

·         Yield: 4-6 Servings

·         Cuisine: Mexican

·         Skill Level: Easy

A easy and delicious Crock Pot Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup chicken broth
• 1 cup salsa
• 1 cup frozen corn
• 1 (15 oz) can black beans drained and rinsed
• 1 (1.25 oz) envelope taco seasoning
• 1/2 cup sour cream
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• tortillas
• grated cheddar cheese
• diced tomatoes

Instructions

1. Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning.
2. Cover and cook on LOW for 4-6 hours.
3. Remove the chicken and either shred it or cut it up into bite-size pieces.
4. Stir in the sour cream.
5. In a small bowl, combine the cornstarch and water; stir until smooth. Stir cornstarch mixture into the slow-cooker mixture.
6. Put the chicken back into the slow-cooker.
7. Keep lid off; turn to HIGH and let the mixture thicken for about 30 minutes.

Spoon the chicken mixture over tortillas and sprinkle with

Crockpot Chicken Tacos
Recipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Slow Cooker BBQ Ranch Country Ribs

2 1/2-3 pounds boneless Country Ribs

1.25 ounce packet Ranch Dressing Mix

1 1/2 cups ketchup

3 tablespoons yellow mustard

4 tablespoons Worcestershire sauce

2 tablespoons white vinegar

1 1/2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon freshly ground black pepper

Pinch of salt

1. Preheat crock pot to high heat. Place ribs into crock pot and season with Ranch dressing packet. Place ketchup, mustard, worcestershire sauce, vinegar, lemon juice, honey, pepper and salt into a large bowl, mixing until combined. Pour BBQ sauce over ribs spreading evenly. Close crock pot lid and cook 4-5 hours on high heat. Serve with rice and corn on the cob if desired.

Makes 6 servings

Sour Cream and Bacon Crockpot Chicken

Type: dinner

Prep Time: 15 mins

Cooke Time: 8 hours

Total Time: 8 hours 15 mins

Serves: 8

Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• 1/2 cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

Directions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles.

**Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.