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

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This Slow Cooker Black Bean and Corn Salsa Chicken is simple, tasty, and makes a perfect freezer meal. It is fresh, delicious, and full of flavor. You will love this recipe.

This recipe is so yummy, 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. We like to freeze ours and save it for a later date; or if a friend or neighbor who had a baby, or is otherwise in need of a meal, we always bring this one. 
It’s quick, simple, delicious, and full of flavor. We love topping ours with fresh vegetables and taco toppings.

how could i make this into a freezer meal?

I am all about simple freezer meals, and this one makes a perfect freezer meal.

For this recipe, I usually double it, then freeze half of the prepared meal. I usually freeze it in a thick airtight container.

However, you could also throw all the ingredients together (raw chicken and all) and cook it when you are ready for it.

I am just all about shortcuts and I will make this for dinner one night, then freeze the other meal I made with it. That way, I only have to heat it up when we are ready to eat, and don’t have to wait for it to cook.

what other toppings would be good on this?

I am all about the toppings. I like the base, but the toppings make it what it is. This recipe is great for topping off.

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

watch how to make another favorite Slow Cooker recipe, here:

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Serves: 4

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

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!

5 minPrep Time

4 hrCook Time

4 hr, 5 Total Time

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Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14 oz) can corn, drained
  • 1/2 package taco seasoning (about 1 tablespoon)
  • 1/2 cup salsa
  • 1/3 cup water
  • 1 lb boneless, skinless chicken breasts
    • Optional garnish toppings: shredded cheese, sour cream, avocado (diced), lettuce (shredded), tomatoes (diced), hot sauce

Instructions

  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.

Notes

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.

Nutrition

Calories

843 cal

Fat

42 g

Carbs

13 g

Protein

98 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
134
https://www.sixsistersstuff.com/recipe/slow-cooker-black-bean-and-corn-salsa/

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Comment on this Recipe

40 Responses to “Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}”

  16. Sue
    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
    October 31, 2012 at 2:29 pm
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  26. Randy
    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!
    October 31, 2013 at 6:53 am
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  27. Michele
    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.
    January 9, 2014 at 9:31 am
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    • Cyd
      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.
      January 14, 2014 at 1:56 pm
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