Slow Cooker Black Bean and Corn Salsa Chicken
- ◦2 (14 oz) cans black beans, drained and rinsed
- ◦2 (14 oz) cans corn, drained
- ◦1 (1 oz) package taco seasoning
- ◦4-6 chicken breasts
- ◦1 cup salsa
- ◦3/4 cup water
1.Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
2.When ready to eat, remove from freezer and thaw in fridge overnight. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
3.When finished cooking, shred chicken and serve over rice, with a salad,or in a wrap. Top with cheese, sour cream, avocado, lettuce, tomato