Black Bean & Corn Salsa Chicken (Freezer Friendly)

I made this Black Bean & Corn Salsa Chicken for my family and they loved it! It’s so simple to make because you just place everything in a crock pot. Then serve it with tortillas, rice, chips, or eat it like a soup. And with the leftovers, freeze them to use for another meal.

Black Bean and Corn Salsa Chicken
2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
3/4 cup water
4 chicken breasts
1 cup salsa

Directions:
Place beans, corn, taco seasoning, and water in crock pot and mix together. Place chicken on top and pour salsa on chicken. Cook on high for 4-5 hours or low for 7-8 hours. Shred meat and mix is back in with the ingredients in the crock pot. Serve with tortillas or tortilla chips. Add toppings such cheese, rice, sour cream, avocados, lettuce and tomatoes.
Freezer Meal:
With the leftovers, place the Black Bean and Corn Salsa Chicken in a freezer ziploc bag and label it. Make sure to let the food cool before freezing it. On the day you are ready to eat it, let it thaw, and then cook it on low in your crock pot for 2-3 hours.
This recipe came from Six Sisters’ Stuff.

This post may contain affiliate links. Read my Disclosure Policy here.

Speak Your Mind

*