CROCK-POT: Slow Cooker Salsa Chicken : 1 lb chicken + 1 can cream of mushroom soup + 1 cup salsa + 1 pkg taco seasoning = on low for 6-8 hours. Shred chicken and add 1 cup sour cream, drained can of black beans and 1 cup frozen corn. Heat through and serve. I also added diced onion, green pepper, and red pepper. We served it over brown rice...all the kids even ate the peppers and onions!