This reader submitted recipe comes to us from Penny Watcher who blogs at

Crock-Pot Chicken and Black Beans

Cook Time: 6 hours

Yield: 8 servings

Crock-Pot Chicken and Black Beans


3 Pounds Boneless, Skinless Chicken Breasts, Whole
2 10-Ounce Cans of Tomatoes and Green Chilies (e.g. Rotel)
2 15-Ounce Cans Black Beans, Drained
1 15-Ounce Can Whole Kernel Corn, Drained


  1. Put chicken in crock-pot.
  2. Add canned items on top.
  3. Cook on high approximately 6 hours or until chicken is tender. Shred chicken.
  4. Serving suggestions: soft tacos, nachos, or burritos


This meal cooks up fine from either fresh or frozen chicken breasts. If using frozen chicken, cook an additional 2 hours.