Crock Pot Black Bean and Corn Salsa Chicken

By jspiers

Originally found at www.http://www.sixsistersstuff.com/2013/02/10-slow-cooker-freezer-meals-in-less.html

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Crock Pot Black Bean and Corn Salsa Chicken

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Ingredients

2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.

Step 2

When ready to eat, remove from freezer and thaw in fridge for 24 hours.

Step 3

Cook on HIGH for 3-4 hours or LOW for 7-8 hours.

Step 4

When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.