Creamy Black Bean Salsa Chicken

So, I had this whole witty, anecdotal introduction all planned out for this post. Well, scrap that, because I just can’t wait. I need to tell you about this recipe now. Today’s recipe for creamy black bean salsa chicken might just be the easiest dinner recipe EVER. (You know, if we don’t include cereal or pbj.) Made in a slow cooker, this dinner requires 5 minutes of prep… and that’s it. It is fast, it really could not be easier, and it is delicious. The only down side? It won’t be winning any beauty pageants any time soon. But if you can look past appearances, you are in for a treat. Stan actually said I could give our beloved Chipotle a run for their money with this creamy mix of succulent shredded chicken, plump black beans, and juicy corn.

Now you might be wondering why I’m using a slow cooker, known for producing cold weather comfort foods, in the middle of summer grilling season. Well let me tell you. Yesterday was my first day back at work post-mono, and I didn’t think I’d have it in me to cook dinner when I got home. I wanted dinner to be done and waiting for me. Thank goodness I did, because I was beat! And while it’s true that this dish doesn’t exactly make the most of summer produce, sprinkling some fresh cilantro on top and serving a chunky chopped salad alongside brightens things up nicely.

Creamy Black Bean Salsa Chicken
Adapted from Perry’s Plate

Ingredients:
1 lb. boneless skinless chicken breasts
1 cup low-sodium chicken broth
1 cup salsa
15 oz. can black beans, rinsed and drained
15 oz. can corn, drained
1 packet taco seasoning mix *
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream

* I like Trader Joe’s brand because it is gluten-free and does not have any preservatives.

Directions:
Grease a slow cooker with non-stick spray and place the chicken inside.

Add the chicken broth, salsa, black beans, corn, and taco seasoning mix.

Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high.  (The chicken should be falling apart tender.)

Remove the chicken and place it on a plate or cutting board. Use two forks to shred the chicken. (Give it a taste – it will be juicy and delicious!)

Add the cheese and sour cream to the sauce remaining in the slow cooker and stir until melted.

Return the chicken to the pot and stir to combine. (You can also serve the sauce with the shredded chicken on top.)

Serve hot with rice and/or tortillas.

Serves 4 to 6.