Mexican Crock-Pot Chicken

Ingredients

• 15 oz beans red canned
• 0.8 cup chicken broth 
• 6 servings corn tortillas fresh warmed soft for serving
• 0.3 cup flour 
• 2 cups iceberg lettuce shredded
• 0.7 cup cup heavy whipping cream sour reduced-fat
• 4 ounces monterrey jack cheese shredded
• 1 large onion chopped
• 0.5 cup salsa green red plus more for serving
• 2.5 pounds chicken breast halves boneless skinless

Equipment

• ladle
• whisk
• pot
• blender
• slow cooker

Directions

1. Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours.
2. Remove chicken-breast halves to a plate. Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chicken to the pot. Keep warm until ready to serve.
3. Arrange chicken on plates and top with shredded cheese.
4. Serve with beans, lettuce, additional salsa and tortillas.