this dish and loving it so I decided to try it out again. I made a few changes though and thought that I would share them with you. Sorry for the lack of picture, I'm out practice of photographing every meal.I remember trying
4 frozen boneless, skinless chicken thighs
1/2 cup chicken broth
1 cup salsa or picante sauce
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed (OR 2/3 cup dry beans soaked overnight and cooked on LOW for 6-8 hours in a separate slow cooker)
1 package taco seasoning (I used the whole package, but next time I'll probably only use about 3/4 of it)
1/2 cup sour cream
cornstarch and water
grated cheddar cheese
Throw the frozen chicken in the slow cooker. Cover it with the broth, salsa, corn, beans, and taco seasoning. Cook on HIGH for 4 hours. Remove the chicken and either shred it or cut it up into bite size pieces. Take the lid off and stir in the sour cream. It will still be a little runny so take 1 T cornstarch mixed with 1 T water and stir it in. Add the chicken back in. Leave the lid off and let it thicken up for about a half hour. Spoon it over tortillas and sprinkle with cheese. You can also eat it like a thick soup with corn chips.
I really loved the use of the chicken thighs versus the breasts in this recipe. I also used the cornstarch to thicken it and that worked great. I would use this revised recipe over the original...although they are both good. My husband said he didn't think he would love it but he actually ate so much that there was no leftovers. 4 1/2 stars easy, yummy, no thawing the chicken is a bonus.