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Mexican Crock-Pot Chicken




Source of Recipe


AllYou 4/05






List of Ingredients



• 3/4 cup chicken broth
  
• 1/2 cup green or red salsa, plus more for serving
  
• 1/3 cup flour
  
• 1 large onion, chopped
  
• 2 1/2 lb boneless skinless chicken breast halves
  
• 2/3 cup reduced-fat sour cream
  
• 4 oz sharp Cheddar or Monterey Jack cheese, shredded
  
• 1 can (15 oz) red beans, heated
  
• 2 cups shredded iceberg lettuce
  
• soft, fresh corn tortillas, warmed for serving
  






Instructions



1. Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours.
   
2. Remove chicken breast halves to a plate. Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chicken to the pot. Keep warm until ready to serve.
   
3. Arrange chicken on plates and top with shredded cheese. Serve with beans, lettuce, additional salsa and tortillas.
   






Final Comments


Serves: 6

Warm up your tortillas. Wrap a stack of tortillas in a sheet of foil and heat in a 350 degree oven for about 10 minutes. Transfer to a clean kitchen towel to keep warm.

Whip together 5 minute guacamole. For a quick dip, mash up a ripe avocado and stir in salsa to taste.

Heat up nachos. Layer unsalted tortilla chips on a foil-lined baking sheet. Top with chopped leftover chicken and cheese. Bake at 400 degrees for 5 to 10 minutes.