Mexican Crock Pot Chicken - cooking recipe

Ingredients

3/4 cup chicken broth
1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving
1/3 cup flour
1 large onion, chopped
2 1/2 lbs chicken breasts, halves, boneless, skinless
2/3 cup low-fat sour cream
4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded
1 (15 ounce) can red beans, heated
2 cups iceberg lettuce, shredded
6 -12 corn tortillas, warmed for serving

Preparation

Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
Return chicken and sauce to crock-pot; keep warm until ready to serve.
Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.