Slow Cooker Black Bean and Corn Salsa Chicken

Ingredients:


2 (14 oz) cans black beans, drained and rinsed

2 (14 oz) cans corn, drained

1 (1 oz) package taco seasoning

1 lb chicken breasts

1 cup salsa

3/4 cup water

Directions:

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

When ready to eat, remove from freezer and thaw in fridge for 24 hours. 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 (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce. (Recipe From SixSisstersStuff)