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Melissa Hart

Freezer-Bag Salsa Chicken and Black Beans

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken thighs
  • 2 cans black beans 15 ounces each, rinsed and drained
  • 2 cups frozen corn
  • 2 cups thick tomato salsa
  • 1 can diced green chiles 4 ounces, drained
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh lime juice for serving

Method
 

  1. Label a gallon freezer bag with name, date, cook time, and refrigerator-thawing instructions. Add chicken, beans, corn, salsa, green chiles, cumin, garlic powder, and salt.
  2. Press out excess air; seal, lay flat, and freeze up to 3 months.
  3. Thaw completely in refrigerator 24 to 36 hours. Empty cold contents into a 6-quart slow cooker.
  4. Cover; cook on low 5 to 6 hours until chicken reaches 165°F and pulls apart easily.
  5. At dinner, shred chicken in cooker; stir in lime juice and serve.