Slow Cooker Black Bean and Corn Salsa Chicken

Slow Cooker Black Bean and Corn Salsa Chicken

This could not have been any easier or tastier!  It’s a Six Sisters’ Stuff recipe and offers so much variety in serving – on tortillas, over rice, over chips with extra cheese for nachos, or just in a bowl all by itself.  YUM!

2 cans black beans, rinsed and drained

2 cans corn, drained

1 package taco seasoning

4 – 5 chicken breasts

1 cup salsa

3/4 cup water

garnish toppings as desired such as lettuce, shredded cheese, sour cream, avocado, tomatoes, hot sauce, etc

Put beans, corn, taco seasoning and water in crock pot and stir until seasoning is dissolved.  Place chicken breasts on top and spread salsa over chicken.  Cook on high for 4 hours.  Shred meat (in your mixer with the paddle attachment is the easiest way) and serve as desired. Any leftovers can be frozen and saved for a future meal.  When ready to use, let thaw then cook on low in crock pot for 2 – 3 hours.

This recipe can also be prepared as a freezer meal – place beans, corn, seasoning, chicken, salsa and water in a gallon ziploc bag and freeze.  When ready to use, place bag in refrigerator overnight to thaw and then follow cooking instructions above.

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