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Freezer-Bag Salsa Chicken and Black Beans
Melissa Hart

Freezer-Bag Salsa Chicken and Black Beans

Chicken thighs, black beans, corn and salsa freeze as one complete bag, then cook into taco filling or rice-bowl topping. Thighs tolerate the long moist cook better than breasts. Thaw the bag fully in the refrigerator; a solid frozen block does not belong in a slow cooker.
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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 the name, date, cook time and instruction to thaw in the refrigerator. Add chicken, beans, corn, salsa, green chiles, cumin, garlic powder and salt.
  2. Press out excess air, seal, lay flat and freeze for up to 3 months.
  3. Thaw the bag completely in the refrigerator for 24 to 36 hours. Empty the cold contents into a 6-quart slow cooker.
  4. Cover and cook on low for 5 to 6 hours, until the chicken reaches 165°F and pulls apart easily.
  5. At dinner, shred the chicken in the cooker, stir in lime juice and serve.