It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly chicken! Believe it or not, this tender, juicy, flavor-packed Easy Salsa Chicken might just be our easiest recipe yet. It’s got just 5 basic ingredients, whips up in minutes, then goes straight from the freezer to the crockpot to the table, all while tasting like you spent hours slaving away in the kitchen!
To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required!
You can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.
Here is what you need:
4 pounds boneless skinless chicken breasts or thighs 2 32oz. jars of chunky salsa 2 tablespoons softened butter 1 tsp crushed red pepper flakes salt & pepper to taste 1 can black beans (optional; cooking day only) cooked rice (optional; cooking day only) fajita shells (optional; cooking day only) 1 8oz.bag shredded cheddar cheese (optional: for cooking day only)Step 2: Cut chicken breasts in half and then divide into 2 gallon size freezer bags (be sure to label bags first!) Then divide salsa mixture into bags over chicken; freeze until needed.
Step 3: On cooking day, place frozen chicken directly into crock pot. Cook on high 4-5 hours, or on low 5-6 hours.
Step 4: Once cooked; shred chicken and place back into crock pot.
Step 5: Optional! If desired, rinse black beans and then add to crock pot.
Step 6: Serve in fajita shells, over rice and with cheese or sour cream if desired.
Whisk together salsa, butter, and red pepper flakes. (Note: If using chicken thighs omit the butter.)
If using chicken breasts you will need to adjust the cooking time.
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Can you cook and then freeze. Asking for a new widow.
Yes Lisa, you can cook it and then freeze. Just be sure to let the chicken cool completely before placing in the freezer.
Genius! This is definitely going in my freezer recipe folder! PS, I am really love the academy! :-)
Great recipe! I make something similar using salsa verde and a packet of chili/taco seasoning. Williams is my favorite brand of chili seasoning. Can also be made creamier by stirring in a can (or homemade equivalent) of cream of chicken soup before serving. We eat ours over crushed tortilla chips. I learned from a friend who has traveled to Africa as a missionary to top this meal with flaked coconut and chopped pecans, adds some sweetness and crunch and is delicious! We served this meal at a basketball tournament hospitality room and got several people to try the coconut and pecans and loved it