Ingredients
- 2 pounds boneless skinless chicken breast
- salt and pepper to taste
- 1/2 red onion, chopped
- 12 ounces frozen corn
- 1 can black beans, drained and rinsed
- 2 garlic cloves, minced
- 1 cup chopped fresh cilantro
- 1 teaspoon cumin
- Juice from 2 limes + zest from 1 of the limes
Instructions
- Pat chicken dry with paper towel and season with salt and pepper.
- Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze.
To Prepare from Frozen:
- Remove from freezer and thaw in fridge for 24 hours. Season with a little more salt and pepper, if desired. Cook on low for 6 hours (or high for 3 hours). Shred chicken, if desired.
- Serve in tacos, over rice, or over salad and with lime wedges. Top with shredded cheese, fresh cilantro, salsa, sour cream, diced tomato, avocado, or any other favorite taco toppings.