Freezer Meal: Slow Cooker Cilantro Lime Chicken with Corn & Black Beans

Ohhhhhh this one is a GOOD one!
My family loved it as burrito filling, and you can also use it for tacos, taco salad, nachos, or maybe even serve over rice.  Super flexible and super yummmmaaayyyyyyy!

Prep Day Ingredients:

• 2 lbs. boneless skinless chicken - thighs or breast (thighs are more cost-effective, have a little more flavour, and won't dry out as much in the slow cooker)
• 1 cup frozen corn
• 1 X 15 oz can black beans, drained (in Canada we tend to have 19 oz cans, those are fine as well)
• 2 bell peppers, diced (any combination of red or green or yellow or orange)
• 1 onion, diced
• Juice from 2 limes
• 2 tbsp chili powder (I didn't have any so used a combination of dried chili peppers and paprika)
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

Prep Day Directions:

Label an extra large freezer bag with what it is, what to add (if anything), and Cooking Day directions.
Place all the ingredients in the bag, and freeze lying flat.

Cooking Day Directions:

Night before, if you remember, take it out of the freezer and leave the bag in a bowl in fridge to slightly thaw overnight.  If you don't remember, just run some lukewarm water over it in the morning (still in bag) to loosen the contents a bit.

Place bag contents in slow cooker, stir, and then cook 6 - 8 hours on low or 5 - 6 hours on high.
Stir in 2 tbsp fresh chopped cilantro before serving.  Serves 6 - 8.

Bon appetit!!!!