Salsa Crock-Pot Chicken

• 4 large boneless skinless chicken breasts
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (10 1/2 ounce) can cream of chicken soup (do not add water)
• 1 (16 ounce) jarmedium salsa
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 12 cup sour cream
• 1 (15 ounce) candrained corn or 1 fresh ear white corn, cut off cob

1. In Crock-Pot, layer chicken, taco seasoning, soup, salsa.
2. Cook 6 hours on low, or 3 hours on high.
3. Shred chicken with 2 forks.
4. Add beans, sour cream, corn.
5. Cook 1/2 to 1 hour longer.
6. Layer over corn tortilla chips, brown rice, or use in a burrito wrap.
7. Add refried beans, shredded cheese, lettuce, tomatoes, additional salsa, sour cream, etc.

chicken breasts, taco seasoning mix, cream of chicken soup, salsa, black beans, sour cream, corn

Taken from www.food.com/recipe/salsa-crock-pot-chicken-389970 (may not work)