Slow Cooker Black Bean and Corn Salsa Chicken (Freezer Meal

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 (15 oz can Black beans
  • 1 (14 oz can Corn

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1/2 package Taco seasoning

• Liquids

  • 1/3 cup Water

Found on sixsistersstuff.com

Description

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can corn, drained
• 1/2 package taco seasoning (about 1 tablespoon)
• 1/2 cup salsa
• 1/3 cup water
• 1 lb boneless, skinless chicken breasts

Directions

• If making a freezer meals, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker.
• Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use.
• When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
• Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
• Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours. Shred meat and serve however you want (see explanation above). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.