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Monday, June 6, 2011

Mexican Chicken and Black Bean Filling by Amy

1 1/2 pounds of boneless chicken (3-4 chicken breasts)
3 teaspoons of cumin
1 teaspoon of chili powder
1 1/2 teaspoons of salt
1/4 teaspoon pepper
1 can of black beans (rinsed and drained)
1 bag of frozen corn
1 jar (32 oz) of salsa

Optional Ingredients:
1 bag of shredded cheese
1 bag of tortilla chips

1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.
2. Add the other ingredients (except chips and cheese) and mix.
3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:
1. Cool chicken mixture.
2. Pour into Ziploc freezer bag.
3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:
1. Thaw overnight.
2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

More ideas for the chicken filling:
1. Mexican pizza topping.
2. Tacos
3. Taco salad
4. Breakfast burrito


  1. Hey ladies,

    Okay, just want to say, this blog ROCKS!

    Now about this recipe: Do the chips go into the crock pot as well? Should the chicken stay on the bottom w/ other ingredients on top, or should it all be mixed together?


  2. Thanks so much for the compliment! The chips do not go in the crock pot, nor does the cheese. We will clarify in the recipe. You just eat it with the chips, sort of as a dip. So yummy!

  3. We really liked this meal. Maggie's comment was "this was a pretty good meal, Mom" Lots of food! I also did not read the directions soon enough and so I put it in the oven on 400 for about an hour and the chicken was still really tender. I'm putting it on my salad for lunch! Loved it

  4. This was delicious and made alot for our family. I liked the versatility of this meal. Plenty of leftovers.