This tasty and delicious recipe Crock-Pot Chicken and Black Beans is a simple slow cooker dump recipe where you just toss everything in the slow cooker and let it cook away for several hours. Serve in flour tortillas as a burrito filling or just top with your favorite toppings like sour cream, cheese, avocado, tortilla chips, etc. for a filling burrito bowl!
Reasons to LOVE Slow Cooker Chicken and Black Beans
Looking for a simple and delicious dinner option that practically cooks itself? Look no further than our recipe for Crock-Pot Chicken and Black Beans! This dump and go slow cooker freezer meal is not only easy to make but also incredibly flavorful. With just 5 ingredients, you can have a mouthwatering meal that can be turned into tacos, burritos, quesadillas, or even nachos.
To start, simply place your chicken breasts at the bottom of a 5-quart to 6-quart slow cooker, top with black beans, and pour your favorite salsa over the top. Add some corn and taco seasoning mix (homemade taco seasoning is best because you control the sodium level). Set your crock pot to low and let it cook for 6-7 hours or until the chicken is cooked through and shreds easily. Once done, shred the chicken with two forks and mix it with the beans and salsa for a delicious and tender blend.
What I love most about this Slow Cooker Chicken and Black Beans recipe is how it is so versatile. My family loves this chicken as tacos the best. Toppings our tacos with fresh cilantro, Pico de Gallo, fresh lime juice and cheese. But you can also add it to burritos, quesadillas, tostadas, nachos or rice bowls.
With just a few simple ingredients and minimal effort, you can have a delicious and satisfying dinner ready to enjoy. So why not give our Crock Pot Chicken and Black Beans recipe a try for your next meal? Your taste buds will thank you!
Frequently Asked Questions
You can use frozen chicken in this recipe for Chicken and Black Beans cooked in your slow cooker. You may need to cook the recipe for a little bit longer to allow the chicken to thaw and then cook in the Crock-Pot. We suggest adding an extra 30 minutes to 1 hour to the cooking time.
Yes, you can easily substitute the boneless skinless chicken breasts in this recipe with the same amount of boneless skinless chicken thighs without otherwise needing to adjust the recipe.
This recipe has not been tested using precooked and shredded chicken. Thus we cannot recommend it. It may work but the chicken may also turn out dry and overcooked.
For best quality, we recommend consuming the leftovers within 3-4 days. Be sure to smell the dish before eating to ensure it hasn’t spoiled.
Absolutely! This dish is a perfect candidate for meal prep. Simply make a batch on the weekend and portion it out into individual containers for easy grab-and-go lunches or dinners throughout the week.
It is easy to make this recipe into a Crockpot freezer meal. Simply dump all of the ingredients into a gallon sized freezer bag and label with the name of the recipe, the date you froze it and instructions. When you are ready to cook, simply thaw the bag enough to get the ingredients out of the bag and cook according to the recipe, adding 1 to 2 additional hours of cooking time if the ingredients are still frozen.
Special Diets
Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar | Weight Watchers
More Crock-Pot Recipes To Try
Crock-Pot Chicken and Black Beans Recipe
Equipment
- 5 Quart Crock-Pot Or Larger
Ingredients
- 3 Pounds Boneless Skinless Chicken Breasts
- 20 Ounces Canned Diced Tomatoes with Green Chiles (Such As RoTel Brand, Drained)
- 30 Ounces Canned Black Beans (Drained)
- 15 Ounces Canned Corn (Drained)
- 1 Packet Low Sodium Taco Seasoning Mix (Store Bought Or Homemade Taco Seasoning Mix)
Instructions
- Pat the 3 Pounds Boneless Skinless Chicken Breasts dry with paper towels and place in the bottom of a 5 quart or larger slow cooker.
- Add the 20 Ounces Canned Diced Tomatoes with Green Chiles, 30 Ounces Canned Black Beans. 15 Ounces Canned Corn, and 1 Packet Low Sodium Taco Seasoning Mix and stir slightly to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 hours.
- Remove chicken breasts from the slow cooker and place on a plate. Shred meat with two forks.
- Add shredded chicken back into slow cooker and stir to combine with the other ingredients.
To Serve
- Serve with your favorite toppings and fixings in a tortilla for burritos or soft tacos or in taco shells, as a taco bowl or even a topping on nachos!
Notes
- Place all ingredients into a 1 gallon size zippered freezer bag OR FoodSaver bag.
- Place bag on flat surface and seal bag closed while pressing out as much excess air as possible OR use your FoodSaver sealing system to vacuum seal the bag closed.
- Label bag with date prepared, name of recipe, ingredients and cooking instructions.
- Lay bag flat in freezer and allow to freeze for several hours. At that point you can stand the bags upright in your freezer if desired.
- Remove freezer meal bag from freezer and place either in refrigerator overnight OR in a clean kitchen sink filled with cool water for several hours just until the freezer meal is partially thawed enough to dump the contents of the bag into the slow cooker.
- Cook according to the recipe directions adding 1 additional hour cooking time (in this case 7 – 9 hours on LOW or 5 hours on HIGH from the partially thawed state).
It is a great recipe. I’ll prepare the ingredient and make it at home on this weekend. It will be interesting. Thanks for your instruction.
Nice recipe! I am busy this weekend. I will try to make this one next weekend.
Let us know how it turns out for you Alicia!
Easy, simple & delicious!
What is a serving size?
We don’t measure out serving sizes for our recipes. The recipe says it serves 10, so a serving is 1/10 of the recipe. Hope that helps!
Does not help…serving sizes should be added.
Sorry you feel that way Kelly. Unfortunately we are not a “diet” blog and only add the nutritional information for our recipes to try and help our readers find recipes that may work for their specific dietary needs. Measuring out servings from the finished recipe is not something we have done in the past for older recipes (before we added nutritional information) nor do we have plans to list that out in the future.
Can I use pre cooked/shredded chicken? If so how do you suggest I use it.
Hi Joslyn, this recipe has not been testing using pre-cooked/shredded chicken. It may work but I am unable to tell you exactly how to make it. If you experiment with the recipe be sure to come back and let us know how it turned out for you!
Can you use frozen chicken for this recipe?
Hey Wendi, you can use frozen chicken in this recipe. You may need to cook the recipe a little longer to allow for the chicken time to thaw and then cook in the slow cooker. About an extra 30 minutes to 1 hour.
This is the best recipe I have found for chicken in the slow cooker. And the tip for using your stand mixer to shred it is so good! It worked perfectly. All of your tips and suggestions are great, thank you for sharing.
Thanks!