Mexican Crock-Pot Chicken

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3/4 cup chicken broth

1/2 cup green or red salsa, plus more for serving

1/3 cup flour

1 large onion, chopped

2 1/2 pounds boneless skinless chicken breast halves

2/3 cup reduced-fat sour cream

4 ounces sharp Cheddar or Monterey Jack cheese, shredded

1 can (15 oz.) red beans, heated

2 cups shredded iceberg lettuce

Soft, fresh corn tortillas, warmed for serving

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