Tired of chocolate by now?  Well, after Valentine’s Day you’ll be reaching for a recipe like this one as you “de-tox” from THE star ingredient of this past month...

My friend Sherrie introduced me to this recipe, and I was skeptical at first.  In my experience “delicious” = “complicated”...  Not so with this gem of an idea.  Sherrie found this on tasteofhome.com, and I wasn’t the only one hooked after the first bite.

Chicken breast in the crockpot tends to be dry and tasteless to me.  This was tender and moist, and far from bland.  I never would have thought of pairing this with baked potatoes, but it was just right.  Waiting till the end of cooking to add the sour cream and cheese kept them from curdling and separating as they typically do in crockpot recipes. 

A scoop of sour cream, guacamole, and a few diced tomatoes make this a colorful feast for the eyes.  So good!  (Check out the recipe for Great Guacamole HERE.)

Ingredients:

2-4 boneless, skinless chicken breasts

1 cup chicken broth (I used some I strained from another chicken dish)

1 can corn, drained (I used 2 cups frozen corn)

1 can black beans, drained & rinsed

1-1/2 cups chunky salsa (about 16 oz bottle)

1 package taco seasoning (or 2 Tbs from a large container)

1 cup sour cream

1 cup grated cheese

Directions:

Place chicken in bottom of crockpot. 

Mix together broth, salsa, and taco seasoning. 

Arrange corn and beans on top of chicken breasts. 

Pour salsa mixture over, covering entirely. 

Cover and set crockpot on low. 

Cook for at least 6 - 8 hours. 

Remove chicken breasts from pot to a plate. 

Allow to cool slightly, then shred into bite-sized pieces. 

Return to crockpot, stirring until incorporated. 

Allow to heat for a few minutes. 

Then add sour cream and cheese, stirring just until combined. 

Serve over fluffed baked potatoes (or rice), garnishing with guacamole, sour cream, diced tomatoes, olives, etc...