Creamy Black Bean Salsa Chicken

• 2 to 4 Boneless, skinless Chicken Breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 can corn (drained)
• 1 can Black Beans (drained)
• 1 pkg. Taco seasoning
• 1/2 cup sour cream
• 1 cup grated Cheddar cheese

Place chicken in greased 3 1/2 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high 3-4 hours. Remove chicken and shred into pieces. Stir sour cream and cheese into sauce in the slow cooker. Add chicken back in. Serve over rice. (You can also put the mixture into flour tortillas to make them into more taco like meals.)