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

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My cute friend Jamie made this recipe for our Freezer Meal group last month and I have made it at least three times since then! It is so yummy and incredibly easy to throw together. And just like the Slow Cooker Bajio Chicken, it is so versatile! You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it!
Ingredients:
2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
4-5 chicken breasts
1 cup salsa
3/4 cup waterOptional garnish toppings:
shredded cheese
sour cream
avocado (diced)
lettuce (shredded)
tomatoes (diced)
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.
This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours.
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  1. Amanda B. says:

    Jamie brought me this dinner when I was sick one day…..and my family loved it! I’ve since taken it to a few of my sisters when they needed a meal. It is easy and yummy!

  2. Anonymous says:

    So I am only cooking for two people. And I don’t really like meat very much. Do you think if I just did one chicken breast it would be ok?

  3. 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!

  4. This is sooooo on our menu plan!!! Super yummy and easy! Thanks for the recipe my family loved it…I loved it even more because it was so incredibly easy to make! I used a turkey breast and the meat was super moist! YUMMO :)

    • Camille says:

      I usually throw them in completely frozen! They might need to cook for a little longer, but I have never run into any problems using frozen chicken!

  5. Sue 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

  6. Jennifer says:

    This was fabulous!!! I served it as a burrito bowl topped with thinly sliced cabbage (instead of lettuce) and mexican cheese and all FOUR of my kids loved it! It’s a keeper for our house!

  7. Michelle says:

    Do you know if the recipe would work with a bag of frozen corn instead of 2 cans? I’m just trying to use what I have on hand in the freezer. Thanks!

  8. 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!!!

  9. 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….

  10. 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 ;)

    • Cyd says:

      For the freezer meal it will be cooked all the way before you freeze it. Just thaw and then reheat for 2 to 3 hours on low. Best of luck with your baby!!! So exciting!

  11. 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!

  12. 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.

  13. April says:

    Soupy or Thick (like to put inside a tortilla)? I’m kind of getting mixed input from the comments.

    Either way, I’m pretty excited to try this!

    • 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.

  14. 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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