Slow Cooker Black Bean And Corn Salsa Chicken Recipes

SLOW-COOKER SALSA CHICKEN

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.

SLOW COOKER SALSA CHICKEN WITH BLACK BEANS AND CORN

Steps:

• Combine corn and beans and put them in the slow cooker.
• Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
• Cover and cook LOW for 6 hours.
• Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
• To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)

Steps:

• For immediate cooking:.
• Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
• Add the chicken.
• Salt and pepper to taste if desired.
• Added 1 more cup of salsa over the top of the chicken.
• Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
• For OAMC:.
• You can dump everything into a freezer bag except for the cream cheese and freeze.
• Dump in the crock pot (frozen is ok).
• Cook on low for 8 hours.
• Add cream cheese when you are done.
• Good served over cooked rice and dipped into with tortilla chips.

SLOW COOKER BLACK BEAN AND CORN SALSA CHICKEN RECIPE

Steps:

• If making this into a freezer meal, label a gallon-sized resealable freezer bag with the title of the recipe and how to long to cook in the slow cooker. (If you aren't making it into a freezer meal, jump ahead to step #5).
• Dump the black beans, corn, salsa, taco seasoning, and water in the resealable bag and mix until all the ingredients are combined. Add the chicken breasts and zip the bag closed. Place in the freezer until ready to use (it will last in the freezer for up to 90 days).
• When ready to cook, remove bag from freezer and place in fridge overnight so that it can thaw. Spray slow cooker with non-stick cooking spray and dump bag ingredients into the slow cooker. Cook on high for 4-5 hours or on low for 6-7 hours (until chicken is completely done).
• Shred meat and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
• If you aren't making this into a freezer meal, dump black beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and serve however you want (in tacos, burritos, nachos, salads, etc). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.