Black Bean Salsa Chicken
Slow Cooker Black Bean Salsa Chicken
Angela at Angela's Kitchen
Prepared In Miz Helen's Kitchen
4 1/2 pounds boneless chicken breast or thighs, chopped
45 ounces canned black beans, rinsed and drained
3 cups frozen corn
4 cups gluten free salsa
2 cups chopped onions
2 cups chopped green pepper
1 1/2 cups chopped red pepper
1 cup chopped fresh cilantro
9 cloves garlic, minced
salt and pepper, to taste
Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.
Put in slow cooker. Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in Gluten free tortillas. Also good over baked potatoes or baked sweet potatoes.
Containers Needed: 4 gallon freezer bags. (Angela, freezes this in 2 gallon freezer bags to make 2 meals of 8 servings)
Miz Helen's Recipe Tips
This is a great recipe that you can do so many different things with. I did add more seasons because we like it spicy. I put one bag in the freezer and cooked the remainder, then I took part of that and made a great Casserole.
2 tablespoons Chili Powder
2 tablespoons Cumin
2 teaspoons Oregano
3 cups cooked rice
4 cups Cooked Black Bean Salsa Chicken (Leftover from the Slow Cooker)
1/2 cup Mexican Blend Cheese
Mix the Rice and the Chicken together
Place in 9X13 oiled baking dish and sprinkle the cheese on top
Bake 350 until Cheese is melted
Black Bean Salsa Chicken Casserole
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Peace and Joy