This is one of the go-to recipes in our house, for any season. Simple, filling, and lots of bang for your buck: The kids gobble up these chicken tacos as fast as we can wrap them!
4 boneless, skinless, chicken breasts
1 can black beans
1 can corn
1 packet/a few tablespoons of seasoning (your choice: we’ve tried taco, fajita, BBQ spices, tandoori – use your imagination!)
tortilla wraps or taco shells
sour cream, salsa, cheese, and whatever else you want to add
In the slow cooker, combine the beans, corn, chicken, and seasoning.
After a couple of hours, chop up the chicken (kitchen scissors right in the slow cooker is the easiest way).
Let cook until you’re ready to eat.
You can enjoy the chicken as is, maybe mixed with some rice or scooped up with tortilla chips.
You can also wrap it up with sour cream, salsa, shredded cheese, and whatever other toppings your family enjoys.
This recipe feeds our family of five for two meals. It’s a hit in the winter and the summer, and easily works as the basis of a chicken casserole, too.
Grab a few of the items on sale and this is easily a $5 dinner.
It’s also a perfect recipe to prep in bulk in freezer bags, ready for the slow cooker when you need it. Place the chicken, beans, corn, and seasoning together in a bag and freeze until needed. A great deal on chicken and you can load up the freezer with deliciousness!