Salsa Chicken - Crock Pot (Slow Cooker)

Salsa Chicken - Crock Pot (Slow Cooker)	Ingredients
Salsa Chicken - Crock Pot (Slow Cooker) Calories 419 (13% from fat) Fat 6 gram Saturated Fat 2.2 gram Trans Fat 0 gram Cholesterol 100 mg. Sodium 626 mg. Carb. 45 gram Fiber 4 gram Sugar 8 gram Protein 42 gram This recipe is higher in sodium. If you're on a restricted sodium diet you might want to consider another option.	2 lbs. boneless, skinless chicken breast 1 cup salsa 1 can (15 oz.) black beans, drained in a colander and thoroughly rinsed 1.25 oz. package reduced sodium taco seasoning mix 1 can reduced sodium cream of mushroom soup (We used Campbells Low-Sodium Cream of Mushroom) 1 cup water 1/2 cup reduced fat sour cream 1 cup brown or wild rice (We used Brown Jasmine Rice but wild rice gives it a nice nutty flavor.)
Salsa Chicken - Crock Pot (Slow Cooker) 1. Cut each breast into 3 or 4 pieces, then put all the ingredients into a crock pot. Mix everything up and turn the heat on HIGH. Set a timer and stir ingredients once every hour. After about 4 hours the chicken will be cooked and the rice should be tender. Serve it up. Yield: 6 Servings
	You can freeze individual portions for easy re-heating later. Make sure to freeze them in freezer safe containers. Microwave for approximately 4-6 minutes, keeping the container open just a little to allow steam to escape.