Mexican Chicken

I think I'm on a roll.  My kids have actually liked the majority of the new meals I've been making lately.  This Mexican Chicken was no exception.  It was super easy and was fantastic!  The kids didn't even mind eating the leftovers.  If only I could say that about every meal I make.  If it passes the leftover test, it has to be a winner.

1 pound boneless skinless chicken breasts (about 2 large)
1 (10.25 ounce) can cream of chicken soup
1 cup salsa
1 package taco seasoning or 1 tablespoon homemade (The Best Homemade Taco Seasoning)
1 (15 ounce) can black beans, drained
1 cup sour cream

Put chicken, soup, salsa, beans and taco seasoning in a slow cooker. Cook on low for 6 hours. Remove chicken and dice or shred. Return chicken to the slow cooker along with the sour cream. Stir until everything is combined.  Serve in tortillas or over rice.

Notes: I thought it came out a little salty.  I will use low-sodium soup and taco seasoning next time.

Recipe adapted from Chef Mommy.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.