Crock-Pot Chicken and Black Beans

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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, etc. for a filling burrito bowl!

Crock-Pot Chicken and Black Beans

This recipe was originally sent to us by our friend Penny W. who has a blog over at Slightly Squirrelly. This a nice basic recipe that makes a great filling for soft tacos or burritos or a topping over chips for some amazing nachos.

If your enjoy a little spice to your meals you can adjust the ingredients to add a little heat. However, since I was cooking this for my kids, who are not fans of too much spice I kept it on the mild side. There is no additional taco-type seasoning to this recipe, but if you want to add some you are sure welcome to. Either store bought or a homemade taco seasoning mix will work great. Otherwise as is, the recipe is a great low-sodium recipe.

This recipe is easily adapted to a slow cooker freezer meal as well. Just dump all the ingredients into a freezer bag, label and toss in the freezer. To cook just thaw overnight in the refrigerator and follow the cooking instructions in the recipe. Easy!

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Crock-Pot Chicken and Black Beans Recipe

• Course Entree, Freezer Meals
• Cuisine Mexican
• Crock-Pot Size 5.5 Quart Crock-Pot

Print Recipe Crock-Pot Chicken and Black Beans Recipe Course Entree, Freezer Meals Cuisine Mexican Crock-Pot Size 5.5 Quart Crock-Pot

Rating	Votes: 20 Rating: 3.2 You: Rate this recipe!
Servings	8People
Prep Time	10minutes
Cook Time	6 - 8Hours On LOW or 4 Hours On HIGH

Ingredients

• 3 pounds boneless skinless chicken breasts
• 20 ounces canned diced tomatoes with green chiles such as Ro-Tel brand, drained well
• 30 ounces canned black beans drained (2 cans)
• 15 ounces canned corn drained (1 can)
• 1 packet taco seasoning optional (use low-sodium or homemade if you are aiming for low salt)
• To Serve (All Optional)
• sour cream
• cheese shredded
• lettuce shredded
• guacamole or diced avocado
• tortillas flour or corn
• Refried Beans
• salsa

Servings: People

Ingredients 3 pounds boneless skinless chicken breasts 20 ounces canned diced tomatoes with green chiles such as Ro-Tel brand, drained well 30 ounces canned black beans drained (2 cans) 15 ounces canned corn drained (1 can) 1 packet taco seasoning optional (use low-sodium or homemade if you are aiming for low salt) To Serve (All Optional) sour cream cheese shredded lettuce shredded guacamole or diced avocado tortillas flour or corn Refried Beans salsa Servings: People

Rating Votes: 20 Rating: 3.2 You: Rate this recipe! Servings 8People Prep Time 10minutes Cook Time 6 - 8Hours On LOW or 4 Hours On HIGH

Instructions

1. Line a 5.5 quart slow cooker with a crock-pot liner or spray with non-stick cooking spray.
2. Pat the chicken dry with paper towels and place in the bottom of the crock.
3. Pour the canned diced tomatoes with green chilies, black beans and corn on top, making sure to drain the liquids off well before adding.
4. Add taco seasoning if you are using.
5. Cover and cook on LOW for 6 - 8 hours or on HIGH for 4 hours.
6. When done cooking, remove chicken breasts from the slow cooker and place on a plate and shred the meat with two forks.
7. Add shredded chicken back into crock-pot and stir to combine with the other ingredients.

To Serve

1. 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!
2. Enjoy

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• Get our recipe for Homemade Ranch Dressing Mix

This recipe was cooked in the following slow cooker:

Crock-Pot Programmable Slow Cooker (SCCPVP550-B)

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$40.99 USD