Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.
You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it.
We like to double the recipe and save half of it for a later date. This is also a great recipe to throw together when you need to take dinner to a friend or neighbor. We love topping ours with fresh vegetables and taco toppings.
Recipe Notes
- Black Beans
- Corn
- Salsa
- Taco Seasoning
- Water
- Boneless, Skinless Chicken Breasts
How to make Slow Cooker Black Bean and Corn Salsa Chicken
- 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.
Storing and Other Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Make into a freezer meal
If making 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. 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 cooked through).Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
Here are a few toppings we recommend putting on this recipe:
- banana peppers
- olives
- avocados
- bell peppers
- tomatoes
- sour cream (or plain Greek yogurt)
- feta, cheddar, Mexican blend, pepper jack or mozzarella cheese
Serving Suggestions
- Instant Pot Cilantro Lime Rice Recipe
- Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
- Easy Green Garden Salad Recipe
- Grilled Caramelized Brown Sugar Pineapple Recipe
Slow Cooker Black Bean and Corn Salsa Chicken
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
Instructions
- 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.
Notes
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. Optional garnish toppings:
- shredded cheese
- sour cream
- avocado (diced)
- lettuce (shredded)
- tomatoes (diced)
- hot sauce
Thank you for sharing