Mexican Chicken Crockpot recipe

One of my favorite things about Fall is coming home to the smell of dinner cooking. When it isn't my husband initiating it, it is the crockpot! One of the best inventions- EVER! Recently, my aunt shared this recipe with me and it is delicious!!

4 boneless chicken breasts
1 14.25oz corn (frozen works too!)
1 14.25oz can of black beans (mix it up with different flavors too! Our favorite is the Cuban mix)
1 16oz salsa
1.25 oz taco seasoning mix

Spray the bottom of crockpot with nonstick spray. Put in corn. Place chicken on top of corn and sprinkle with taco seasoning. Pour in salsa and cover with beans.

Cook on low for 6-8 hours. Remove chicken, dice or shred them. Return to crockpot.

For a creamier sauce (which I highly recommend) about a half hour before end of cooking add 8 oz of fat free sour cream. Stir in sauce.

This is delicious served in a warm tortilla sprinkled with cheese or with tortilla chips.
Enjoy!