Slow Cooker Black Bean and Corn Salsa Chicken Recipe

• servings: 5 servings
• active time: 5 minutes
• total time: 4 hours 5 minutes

Ingredients

15 ounces black beans (1 can, drained and rinsed)

14 ounces corn (1 can. drained)

½ cup salsa

1 ounce taco seasoning packet

⅓ cup water

1 pound boneless, skinless chicken breasts

Directions

If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).

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 (it will last in the freezer for up to 90 days).

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.

If you aren't making this into a freezer meal, dump black 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 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Nutrition

• Calories: 374 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 364 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 12 g
• Total Sugars: 6 g
• Protein: 37 g