Crock Pot Black Bean Chicken
2 pounds boneless chicken breasts
2 cans of black beans, drained and rinsed
2 cans of corn, drained
1 ounce package of taco seasoning
1 cup of salsa or 1 can of Rotel original
2/3 cup of water
Toppings ideas – cheese, lettuce, tomatoes, onions, jalapeno, sour cream, guacamole.
Add all ingredients to a gallon size freezer bag and freeze. That’s it, you’re done!
When ready to eat, thaw in refrigerator the night before. You can skip this step if you like, it will just take a little longer to cook. Empty the contents of the bag into your slow cooker and cook on low for 6-8 hours. Shred chicken and serve!
You can serve this taco style in a soft or hard shell, on top of chips for a yummy pile of nachos, or on a bed of lettuce for a taco-style salad.
I like to add mine on top of a salad. No dressing needed(because it is so moist). I add some cheddar cheese and sour cream. For the guys, I serve it up in burrito-size flour tortillas with cheddar cheese and sour cream.
This recipe is enough to make at least 2 meals for my family of 5. You can cook it all at once or split the recipe into 2 separate freezer bags.
This meal gets 5/5 stars from my family, it is always a hit!