Packed with Tex-Mex flavors, this slow-cooked chicken with black beans and corn is a family favorite. Serve in tortillas, over rice, or top with your favorite Tex-Mex toppings!
Label your freezer bag with the name of the recipe, cooking instructions, and date.
Add all ingredients to the freezer bag.
Carefully remove as much air as possible, seal, and freeze for up to three months.
Slow Cooker:
Empty the thawed contents of the bag into a slow cooker.
Cook on low for 3-4 hours or to an internal temperature of 165F.
Pressure Cooker:
Empty the frozen contents of the bag into a pressure cooker and add 1/4 cup of liquid.
Turn the pressure to high and cook for 15 minutes with quick pressure release. *If the chicken isn't cooked through after 15 min, shred it and return to the pressure cooker on saute setting.
Additional Instructions:
Shred chicken and return to liquid. Allow the meat to sit for a few minutes before serving.
Serve over rice with sauted peppers, avocado, sour cream and other favorite toppings. OR can use as a filler in quesadillas, tacos, taco salads, or burritos.
Printable Bag Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.Tex-Mex Chicken Bag Label