Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}

 Black Bean and Corn Salsa Chicken on
 This recipe is so yummy and incredibly easy to throw together and so versatile! You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it!  Also, this recipe can easily be doubled! Make two meals in a matter of minutes!

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Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}
Recipe type: Freezer Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is one of the easiest freezer meals to assemble - just dump all the ingredients in a resealable bag and place in the freezer. When you are ready to eat it, dump it in the slow cooker and dinner is done!
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14 oz) can corn, drained
  • ½ package taco seasoning (about 1 tablespoon)
  • ½ cup salsa
  • ⅓ cup water
  • 1 lb boneless, skinless chicken breasts
Optional garnish toppings: shredded cheese, sour cream, avocado (diced), lettuce (shredded), tomatoes (diced), hot sauce
  1. 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.
  2. 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.
  3. 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).
  4. Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
  5. 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.
You can also skip the freezing step of this recipe and dump all ingredients directly into your slow cooker, then cook on high for 4-5 hours (or low for 6-7 hours).
You can cook this recipe ahead of time, wait for it to cool, and then put it in the freezer for a quick and healthy dinner when you don't have time to cook. Either option of freezing works great.

Equipment needed for this recipe:

Dump and Go Freezer Meals on

5 Minute Freezer Meal Black Bean Corn Salsa Chicken
5 Minute Black Bean and Corn Salsa Chicken Easy Freezer Meal on SixSistersStuff
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  1. says

    Yum! Yum! I made this for dinner tonight and thought it was the “PERFECT” dinner. It exceeded all of my mom requirements…it was EASY to make, my kids LOVED it, it was pretty healthy, it was EASY to clean up (I used a slow-cooker bag) and it made enough for TWO more meals that will be waiting in the freezer!

  2. says

    I made this today and it’s AMAZING! We served it up in bowls, added a little lettuce and cheese and gobbled it up! Seriously, I have had many epic fails lately and this one is a KEEPER! I have the pickiest husband too…he’s not into chicken at all…he ate a huge bowl of it! Thank you sooooo much! XOXOXOXOXO

  3. Leona says

    recipe was so easy and great… one request – can you add the garnish to top list? I didn’t read all the way through and didn’t have the ingredients for garnish — which we all know makes the dish!!!

  4. Ashley says

    I made this today and honestly I think it is too “wet” of a meal to serve in burrito shells. Maybe it needed to be drained? I followed your recipe completely and it came out like stew….

  5. kasey says

    Making this tonight from my post-baby freezer stash. Is it really only 2-3 hours on low? Or is it supposed to be on high? Just wanted to be sure. Thanks and can’t wait to eat tonight 😉

  6. Randy says

    I made a huge batch of this but it came out very dry. It is still good, esp. with tacos or mixed with lettuce as a salad, but I’d like it more like a chili or soup. What can I add for kind of “creamy soup” consistency? (I’m not good with making soups but with winter coming – crockpot season – I’d like to get a lot better!) – Thank you!

  7. Michele says

    The chicken breasts I buy are pretty big…sometimes they weigh a pound. It would be really helpful if you could add (even approximate) the weight of the chicken in your recipes. I’m never really sure how much to put in.
    Thanks so much.

    • Cyd says

      The comments varied quite a bit. Some people said they ate it like soup while another said it was dry. If it’s too soupy and you want it for a tortilla, just dish is out with a slotted spoon. Ours was not that soupy. But we used a slotted spoon to drain off excess liquid.

  8. cat says

    can i make this into a freezer meal before its cooked throw the 2 cans black beans, drained and rinsed
    2 cans corn, drained1 package taco seasoning
    4-5 chicken breasts1 cup salsa in a bag then just stick it in the crockpot when im ready ?

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