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Ingredients
6 Chicken thighs, boneless, skinless
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
2 Cups mild or medium salsa
1 (15 oz) Can corn, drained
1 (15 oz) Can black beans, drained & rinsed
1/2 Cup sour cream
For Serving
Cooked rice
Sour cream
Instructions
Place chicken in a 5 to 6 quart crockpot.
In medium bowl mix brown sugar, mustard, and salsa, pour mixture over chicken. Add water to cover chicken, if needed. Cook on LOW for 4 to 5 hours or HIGH for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks. 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.
Serve over rice with sour cream.