INGREDIENTS
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- Salt and pepper to taste
- 1 14.5-ounce can diced tomatoes
- ½ yellow onion, medium dice
- 1 tablespoon minced garlic
- 1 15.25-ounce can corn
- 1 15.5-ounce can black beans
- 2 1-ounce packets taco seasoning
- 3 15-ounce cans chicken broth
- 8 ounces sour cream
- ½ cup roughly chopped cilantro
DIRECTIONS
- Season chicken lightly with salt and pepper to taste, then place in a gallon zip-lock bag.
- Add everything from diced tomatoes to taco seasoning to the bag. Close the bag, removing as much air from the bag as possible.
- Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
- Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
- When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
- Add chicken broth.
- Cook on high for 4 hours, or low for 7 hours.
- Stir in sour cream and cilantro.
- Serve with tortillas chips.