• 4 skinless boneless chicken breast halves
• 3 T U-Bake Taco Seasoning
• 1 cup any U-Bake salsa
• 2 tablespoons U-Bake Cornstarch
• 1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

I've also added a rinsed can of black beans to the chicken.

I've served this over rice but my favorite is to make enchiladas after shredding the chicken and mixing it with the sauce in the pot. The shredded chicken is also great wrapped in a warm tortilla (flour or corn) and served with refried beans topped with cheese. salsa and a salad