2 cans black beans, drained
2 cans corn, drained (or use frozen corn)
1 package taco seasoning (or use chili powder, garlic, onion, cumin to taste)
1 lb. chicken breasts
1 cup salsa
3/4 c. water
Throw everything into a gallon size freezer bag and give it a shake to mix. Freeze until ready to eat. Thaw in fridge 24 hours. Cook 6 - 8 hours on low in crock pot.
Shred chicken and serve on tacos, nachos, or rice with favorite toppings.
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