- 5 lb. chicken breasts
- Juice from 2 limes
- 1 bunch of fresh cilantro chopped
- 1 (16 oz.) bag frozen corn
- 2 minced garlic cloves
- ½ red onion, chopped
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- Salt and pepper to taste
- Place all ingredients in a re-sealable gallon-sized freezer bag. Mix together and zip bag closed, place in freezer.
- When ready to eat, remove from freezer, thaw in fridge for 24 hours.
- Cook on low for 8 hours or high for 4 hours.
- Serve with tortillas and toppings (sour cream, cheese, salsa, etc).
So this recipe is one of those miracle “dump dinners.” I am obsessed with this concept right now of essentially making dinner ahead of time, throwing all the ingredients in a bag and freezing until you’re ready to make, then throwing it all in the crockpot and coming home to a delicious dinner eight hours later. I mean, who wouldn’t be? The meal turned out pretty good, although I would actually add more lime juice and cumin for next time, and save some fresh cilantro to top it off with before eating. I added a little bit of chicken broth to my crockpot early on because I felt like it needed some sort of liquid to stew in. After frying the tortilla shells just a hair, and adding sour cream, cheese, salsa and Sriracha, this was a perfect meal to kick off Cinco De Mayo! If you enjoy it, be sure to save for next year.