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Freezer Meal for the Slow Cooker-Black Bean and Corn Salsa Chicken


Quick to make ahead, put in a freezer bag, seal, label with a Sharpie marker and freeze.

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Rate this recipe 4.3/5 (11 Votes)


  • 2 (14 oz) cans black beans, drained and rinsed in a colander
  • 2 (14 oz) cans corn, drained
  • 1 (1 oz) package taco seasoning
  • 1 to 1.5 lbs chicken breasts
  • 1 cup salsa
  • 3/4 cup water


Adapted from


Step 1

Place all ingredients in resealable, gallon-sized, freezer bag. Push air out, seal closed and gently and mix together in bag. (Make sure to write in Sharpie on the bag label, so you know what it is and when you made it.)

When ready to eat the following day, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
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 whatever you like: tomato, cheese, sour cream, avocado, lettuce, tomato, or hot sauce.


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