Slow Cooked Salsa Chicken

Ingredients

4 - 6 boneless, skinless chicken breasts
16 oz. jar Thick & Chunky Salsa
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 packet(1.25 oz.) 40% less sodium Taco Seasoning Mix
2 tablespoons corn starch
2 tablespoons water
1/4 cup sour cream
1 can (11 oz.) Mexicorn
 

Directions

1.  Heat the crock pot on HIGH.  Place the chicken in the crock pot in one layer (if possible).

2.  In a medium bowl, combine the salsa, cumin, red pepper flakes, and taco seasoning.  Pour over the chicken and cook (covered) for 3 hours on HIGH heat until fork tender.

3.  When the chicken is done, transfer the chicken to a plate.  Combine the corn starch and water in a tiny bowl and stir into the salsa mixture.  Add the sour cream and the corn to the sauce and mix well.  Return the chicken to the pot and heat for a few minutes.

Serve with Mexican rice and a dollop of sour cream.