The BEST part of this recipe is that you don't have to brown, or even thaw the chicken breasts, so it's a GREAT "go-to" meal for a rushed day. Just dump everything together, set the slow cooker, and you come home to a yummy meal.
My Daughter shared this recipe with me several years ago. I think she MAY have gotten it from a low carb site, but I've made many changes to it, and I encourage you to do so as well. I will post some of the variations.
Step 1: Step 1: Gather Ingredients
1. FROZEN (do NOT thaw) Boneless, Skinless, Chicken Breasts.....as few as 2, or as many as 6 with no change in other amounts
2. 1 Medium size jar of your choice of Salsa (at least 16 oz)
3. 2 Medium (15.5 oz) cans of your choice of beans.......I like Black Beans
4. Sour Cream
Step 2: Step 2: Assemble
I always turn my Slow Cooker on to about #4 while I start putting this together, just to give it a head start.
Step 3: Step 3: The Beans
Once I have my Slow Cooker heating I go ahead, and open the beans. Today I used 2 cans of Black Beans, but I have used Pinto Beans, or Navy Beans as well. I have even mixed two kinds.....Beans are GREAT fiber foods, so use your favorite.
Drain the beans IF YOU WANT.....You don't have to at all, OR you could drain, and rinse only 1 can.
Step 4: Step 4: The Chicken
While the beans are draining.....IF you decided to drain them....Put the FROZEN, Skinless, boneless chicken breasts into your slow cooker. As you can see there is no need to even separate them. I repackage the bulk chicken breasts into packages of 2-4 breasts (this was a package of 3). It's much easier than using the ones frozen in the foam packages from the store. I end up breaking those and running them under COLD water to get the foam off.
Step 5: Step 5: Add the Beans
Once you have the chicken in the slow cooker, dump the beans over the top.....DO NOT add any other seasoning....NO SALT, NO PEPPER