Mexican Crock Pot Chicken

• 3/4 cup chicken broth
• 1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving
• 1/3 cup flour
• 1 large onion, chopped
• 2 1/2 lbs chicken breasts, halves, boneless, skinless
• 2/3 cup low-fat sour cream
• 4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded
• 1 (15 ounce) can red beans, heated
• 2 cups iceberg lettuce, shredded
• 6 -12 corn tortillas, warmed for serving

1. Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
2. Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
3. Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
4. Return chicken and sauce to crock-pot; keep warm until ready to serve.
5. Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
6. Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

chicken broth, green chili salsa, flour, onion, chicken breasts, lowfat sour cream, cheddar cheese, red beans, iceberg lettuce, corn tortillas

Taken from www.food.com/recipe/mexican-crock-pot-chicken-120837 (may not work)