Slow Cooker Cowboy Chicken
4-6 chicken breasts
2 tablespoons brown sugar
1 tablespoons Dijon Mustard
2 cups salsa (any type)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained & rinsed
1/2 cup sour cream (plus extra for serving)
Brown rice (for serving)
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Place chicken in a 5-6 quart greased slow cooker.
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In medium bowl mix brown sugar, mustard, and salsa.
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Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours.
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With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
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Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes.
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Serve over rice with sour cream.
jackie austin