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4 hours hrs 5 minutes mins
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This Slow Cooker Black Bean and Corn Salsa Chicken is simple, tasty, and makes a perfect freezer meal. It is fresh, delicious, and full of flavor. You will love this recipe.
Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.
You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it.
Also, this recipe can easily be doubled.
We like to double the recipe and save half of it for a later date. This is also a great recipe to throw together when you need to take dinner to a friend or neighbor. We love topping ours with fresh vegetables and taco toppings.
How could I make this Slow Cooker Black Bean and Corn Salsa Chicken into a freezer meal?
This recipe makes the perfect freezer meal.
If making 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. 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 cooked through).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 are looking for more freezer meals, be sure to check out these posts:
- 100 of the Best Instant Pot Freezer Meals
- Make 8 Freezer Meals in 1 Hour
- 50 Easy Freezer Meals
What other toppings would be good on this Black Bean and Corn Salsa Chicken?
Here are a few toppings we recommend putting on this recipe:
- banana peppers
- olives
- avocados
- bell peppers
- tomatoes
- sour cream (or plain Greek yogurt)
- feta, cheddar, Mexican blend, pepper jack or mozzarella cheese
Looking for more simple slow cooker recipes?
- Slow Cooker Brown Sugar and Balsamic Glazed Pork Roast
- Easy Slow Cooker Beef Lasagna
- Slow Cooker Teriyaki Chicken and Stir Fry Veggies
- Cafe Rio Slow Cooker Chicken
- Slow Cooker Beef Tips and Rice
- Slow Cooker Shredded Mexican Chicken Recipe
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Serves: 5
Slow Cooker Black Bean and Corn Salsa Chicken Recipe
This Slow Cooker Black Bean and Corn Salsa Chicken is simple, tasty, and makes a perfect freezer meal. It is fresh, delicious, and full of flavor. You will love this recipe.
Prep Time 5 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 5 minutes mins
PrintPin
Ingredients
- 15 ounces black beans 1 can, drained and rinsed
- 14 ounces corn 1 can. drained
- ½ cup salsa
- 1 ounce taco seasoning packet
- ⅓ cup water
- 1 pound boneless, skinless chicken breasts
Instructions
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.
Notes
You can also skip the freezing step of this recipe and dump all ingredients directly into your slow cooker, then cook on high for 4-5 hours (or low for 6-7 hours).
You can cook this recipe ahead of time, wait for it to cool, and then put it in the freezer for a quick and healthy dinner when you don’t have time to cook. Either option of freezing works great.
Optional garnish toppings:
- shredded cheese
- sour cream
- avocado (diced)
- lettuce (shredded)
- tomatoes (diced)
- hot sauce
Nutrition
Calories: 374 kcal · Carbohydrates: 48 g · Protein: 37 g · Fat: 5 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 364 mg · Potassium: 1106 mg · Fiber: 12 g · Sugar: 6 g · Vitamin A: 457 IU · Vitamin C: 7 mg · Calcium: 48 mg · Iron: 3 mg
Equipment
Large Ziplock Bag
Non-stick Cooking Spray
Slow Cooker
Recipe Details
Course: Main Course
Cuisine: American
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Coley says:
thanks for the recipe! I printed it off and plan to make it this week :)
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Amanda B. says:
Jamie brought me this dinner when I was sick one day.....and my family loved it! I've since taken it to a few of my sisters when they needed a meal. It is easy and yummy!
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Scott and Katie Smith says:
We made this the other day and ate it like taco soup with cheese and sour cream. It was a hit! This recipe will definitely go in our collection.
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Anonymous says:
So I am only cooking for two people. And I don't really like meat very much. Do you think if I just did one chicken breast it would be ok?
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Camille says:
Anonymous- I definitely think that this would be just fine with one chicken breast! I think that it would still turn out great!
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The White Family says:
Yum! Yum! I made this for dinner tonight and thought it was the "PERFECT" dinner. It exceeded all of my mom requirements...it was EASY to make, my kids LOVED it, it was pretty healthy, it was EASY to clean up (I used a slow-cooker bag) and it made enough for TWO more meals that will be waiting in the freezer!
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Fritzi Matthews says:
This is sooooo on our menu plan!!! Super yummy and easy! Thanks for the recipe my family loved it...I loved it even more because it was so incredibly easy to make! I used a turkey breast and the meat was super moist! YUMMO :)
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The Palmer Family says:
Can you cook this on low for 8 hours instead?
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Camille says:
Yes! That would work perfectly! Thanks for the question!
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Megan Adams says:
Sounds so good and incredibly easy. Making this tonight for dinner :)
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Julie says:
This s my husbands favorite! He has requested for his Father's Day meal!!
Thank you for sharing -
Katie says:
Do you usually thaw the chicken breasts beforehand or can you throw them in frozen?
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Katie says:
Do you usually thaw the chicken breasts beforehand or can you throw them in frozen?
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Camille says:
I usually throw them in completely frozen! They might need to cook for a little longer, but I have never run into any problems using frozen chicken!
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Jeni says:
Would chicken thighs work?
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Tanya Hughes says:
do you drain the juice if you are going to put in tortillas
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Caitlin Leach says:
Loved it! Thanks for the recipe. My husband doesn't usually like beans but he loved this! Hallelujah because i love Hispanic food lol.
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Sue says:
I made this today and it's AMAZING! We served it up in bowls, added a little lettuce and cheese and gobbled it up! Seriously, I have had many epic fails lately and this one is a KEEPER! I have the pickiest husband too...he's not into chicken at all...he ate a huge bowl of it! Thank you sooooo much! XOXOXOXOXO
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Jennifer says:
This was fabulous!!! I served it as a burrito bowl topped with thinly sliced cabbage (instead of lettuce) and mexican cheese and all FOUR of my kids loved it! It's a keeper for our house!
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Richard and McKenna says:
For a freezer meal, could you just put all the ingredients in a freezer bag and then when ready to eat it, cook it (After thawing) on high for 4 hours? Or do you have to cook it before freezing?
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Richard and McKenna says:
This comment has been removed by the author.
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Camille says:
You bet! That would work perfectly. I actually use this as a freezer meal quite a bit- no need to cook it beforehand. :)
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Michelle says:
Do you know if the recipe would work with a bag of frozen corn instead of 2 cans? I'm just trying to use what I have on hand in the freezer. Thanks!
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Michelle says:
Would this recipe work with a bag of frozen corn instead of 2 cans?
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Cyd says:
We think the frozen corn should work just fine.
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Leona says:
recipe was so easy and great... one request - can you add the garnish to top list? I didn't read all the way through and didn't have the ingredients for garnish -- which we all know makes the dish!!!
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Cyd says:
Thanks for the suggestion. We updated the post.
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Ashley says:
I made this today and honestly I think it is too "wet" of a meal to serve in burrito shells. Maybe it needed to be drained? I followed your recipe completely and it came out like stew....
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desirae hudgins says:
Love you girls!!
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kasey says:
Making this tonight from my post-baby freezer stash. Is it really only 2-3 hours on low? Or is it supposed to be on high? Just wanted to be sure. Thanks and can't wait to eat tonight ;)
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Cyd says:
For the freezer meal it will be cooked all the way before you freeze it. Just thaw and then reheat for 2 to 3 hours on low. Best of luck with your baby!!! So exciting!
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Randy says:
I made a huge batch of this but it came out very dry. It is still good, esp. with tacos or mixed with lettuce as a salad, but I'd like it more like a chili or soup. What can I add for kind of "creamy soup" consistency? (I'm not good with making soups but with winter coming - crockpot season - I'd like to get a lot better!) - Thank you!
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Michele says:
The chicken breasts I buy are pretty big...sometimes they weigh a pound. It would be really helpful if you could add (even approximate) the weight of the chicken in your recipes. I'm never really sure how much to put in.Thanks so much.
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April says:
Soupy or Thick (like to put inside a tortilla)? I'm kind of getting mixed input from the comments.Either way, I'm pretty excited to try this!
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Cyd says:
The comments varied quite a bit. Some people said they ate it like soup while another said it was dry. If it's too soupy and you want it for a tortilla, just dish is out with a slotted spoon. Ours was not that soupy. But we used a slotted spoon to drain off excess liquid.
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Curtina says:
About how many servings does your original recipe yield?
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Cyd says:
Just depends how much each person takes. But it feeds around 8 people.
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cat says:
can i make this into a freezer meal before its cooked throw the 2 cans black beans, drained and rinsed2 cans corn, drained1 package taco seasoning4-5 chicken breasts1 cup salsa in a bag then just stick it in the crockpot when im ready ?
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Sharon says:
I tried to buy your freezer meal cookbook and got an error message. Please help
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Cyd says:
Hi Sharon. I sent your message on to the Sister over ecookbooks. She is in Hawaii until Friday. Then she should be able to get back to you and help you with this problem.
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Bonnie says:
I wish there picture showed when I print the recipe out!!
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Heidi says:
How much taco seasoning?
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Momma Cyd says:
1 ounce taco seasoning packet.
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shawna says:
Can you add the cook time for an instapot on this? Since I workoutside the home, I don't have time to slow cook. all I can do is instapot.
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Momma Cyd says:
We have it for the Instant Pot. https://www.sixsistersstuff.com/recipe/instant-pot-black-bean-corn-salsa-chicken-recipe-freezer-meal/
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Nicole says:
Loved this recipe. Great over shredded lettuce too.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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