Creamy Salsa Chicken Wraps

2-4 chicken breasts
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning

Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.

Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese

Serve with warm flour tortillas and Spanish rice.

*D: This is one of the easiest and most delicious recipes ever. I cooked 2 chicken breasts in the crock pot on high for 3 hours exactly (I set a timer), and it was done. The chicken was tender, so shredding with two forks was easy and only took me a few minutes.

I found that my sauce was really runny. In the future I might skip the chicken broth and just put in a tsp of chicken bouillon.

So yummy! Seriously, I ate the leftovers for breakfast the next morning. I'm not kidding. Pin It