Crock pot cheesy taco chicken

1.8 pounds chicken breast or 3 large breast, boneless, skinless
1 package low sodium taco seasoning packet
1 15 oz can whole kernal corn, drained
1 can bush's black beans, drained and rinsed
1 package fat free shredded cheddar cheese, kraft (about 7 ounces, or 1.5 cups)
6 tablespoons reduced fat sour cream
1 C Tostitos restaurant style salsa, or whatever you prefer
1 can 98% fat free cream of chicken soup

Eat by itself or serve with rice. You could probably even add a little rice in it at the beginning of cooking. Rinsing beans great reduces sodium, you can use full fat cheese or sour cream if you need the additional fat.

Thaw chicken breast. Place in slow cooker. Sprinkle taco seasoning over chicken. Add remaining ingredients in this order: salsa, soup, beans, corn, cheese. Cook on low 8-10 hours, or high about 4 hours. Once done, shred chicken with knife and fork. Top each serving with sour cream. Cooking times vary. About 6 servings.

Serving Size: About 6 servings