1 pound chicken
1 cup dried black beans or 2 cans drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar of salsa
1 ½ tsp cumin
½ cup sour cream to stir in at the end
Shredded cheese to sprinkle on top
Toss together in crock on low for 6-8 hours
From the kitchen of Britten Bitner
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