Sunday, August 3, 2014

Black Bean and Corn Salsa Chicken.

Black Bean and Corn Salsa Chicken
(freezable and crock pot)


2 (14 ounce) cans corn, drained
1 (1 ounce) package taco seasoning
1 pound chicken breasts
1 cup salsa
3/4 cup water

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

When ready to eat, remove from the freezer (thaw in the fridge for 24 hours is possible), 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.  Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.


Also could serve with Mexican Rice as a day after meal.