1 lb bone-in, skinless chicken thighs (or use chicken breast, whatever your preference. It is not necessary to be boneless)
1 10 oz can cream of chicken or mushroom soup
1 package taco seasoning (or 2-3 tbsp of homemade)
1 cup salsa
1 15 oz can black beans, drained and rinsed
1 cup frozen corn
1 cup sour cream
Place chicken, soup, taco seasoning and salsa in slow cooker and stir to combine. Turn on low for 6-8 hours.
When you get home from work, remove chicken and shred. Discard the bones. Stir in black beans, corn, and sour cream, as well as the shredded chicken, turn slow cooker up to high and replace the lid. Put a pot of rice on to cook. Serve creamy salsa chicken over rice.