Sunday, July 6, 2014

Freezer to Crockpot Black Bean Corn Salsa Chicken

Another Mexican-inspired dish!  I love how well the corn, black beans, and salsa mix together in the crockpot!  I like this meal, because it makes 2 freezer meals!

Black Bean Corn Salsa Chicken 

Shopping List:
2 lbs. boneless, skinless chicken breasts
2 cans black beans
bag of frozen corn
1 oz. taco seasoning
1 cup of salsa
3/4 cup of water

0: Get a gallon size freezer bag and write out the crock pot directions and serving suggestions (see below) onto the bag.
1: Drain and rinse the black beans.
2: Split ingredients in half.
3: Mix each half of ingredients in a gallon size freezer bag. 
4: Get as much air out of the bag as you can.  Flatten the bag and freeze it.
5: When ready to cook, thaw in the fridge overnight.

Crock Pot Directions: Cook on high for 3 - 4 hours or low for 7 - 8 hours.  

Serving suggestions: Shred chicken and serve over rice, with salad, or in a wrap.  Top with taco/burrito toppings!  

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