This slow cooker salsa chicken is simple to make, especially on a busy night and cooked in one dish, making cleaning up easy as well.
Slow Cooker Salsa Chicken
Dump and go bags make life so much easier. This recipe creates two freezer meals that can be heated in the slow cooker during the day.
Slow Cooker Salsa Chicken Dump and Go Meal Variations
- Instead of using Chicken Breast, try using Chicken Thighs
- For a spicy version, try using a spicy salsa or adding a small amount of chilli powder to suit your taste
- Use a Baggy Rack Holder For Food Prep to help hold your zip lock bags in upright while filling
- This is where I get my freezer safe zip lock bags from
- This chicken is also prefect to add to rice bowls or freezer bowls
Serving Suggestions for Salsa Chicken
Serve this salsa chicken with:
- Tacos
- Burritos
- Wraps
- Nachos
- Rice Bowls
- Loaded Baked Potatoes
- Fried Rice
- Pasta
- Quinoa
Ingredients for Making Slow Cooker Salsa Chicken
To make around 12 servings of this salsa chicken dump and go freezer meal, you will need:
- 4 lbs (1.8 kg) Chicken Breast
- 4 Cups of Tomato Salsa
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Cup (175g) Sweetcorn
- 2 Cans (850g) Black Beans
Preparing Slow Cooker Salsa Chicken
Open a freezer safe zip lock bag ready to add your ingredients. I use a Baggy Rack Holder to hold the zip lock bag in place.
Place half of the chicken, salsa, garlic powder, cumin, salt and black pepper to one freezer safe bag and the other half to another freezer safe bag.
Drain canned sweet corn and add half to each of the bags or just add frozen sweet corn if using.
Drain and add the black beans, half to each of the bags.
Stir or gently massage each bag to distribute the ingredients evenly.
Seal tightly, removing as much air as possible.
Label and lay flat to freeze.
Cooking Slow Cooker Salsa Chicken
To cook this salsa chicken freezer meal, remove the frozen zip lock bag and defrost in the fridge overnight.
The next day, add the contents of the zip lock bag to the slow cooker bowl.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Shred the chicken with two forks and then stir through the sauce.
Cooking in the Oven
This dish can also be cooked in the oven, though this is usually better done fresh. Maybe try cooking one serving in the oven and freezing the other serving for later.
Preheat the oven to 190˚C (375˚F).
Grease a baking dish then add the salsa, corn, black beans, garlic powder and cumin and mix together.
Place the chicken breasts on top and season with salt and pepper.
Drizzle with a little oil and bake for 35 to 45 minutes, or until the chicken is cooked through – no longer pink inside.
Storing Slow Cooker Dump and Go Salsa Chicken
By removing as much air as possible when sealing, it will allow you to lay the bag as flat as possible which helps with decreasing the thawing time and the amount of space it takes up in the freezer.
When frozen correctly, this meal should last for up to 3 months.
If prepared fresh, this meal with the shredded chicken can also be frozen for up to 3 months.
More Recipes
- Sweet Potato Soup
- Butter Chicken
- Tempura Chicken Nuggets
- Salt and Pepper Chicken
- Low Carb Chicken Cashew
- Hawaiian BBQ Chicken Wings
- Chicken Stir Fry
- Homemade Chicken Stock
- Chicken Vegetable Soup
Slow Cooker Salsa Chicken {Dump and Go Freezer Meal}
Equipment
Ingredients
- 4 lbs Chicken Breast or Chicken Thighs
- 4 Cups Tomato Salsa
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Cans Black Beans
Instructions
Preparing Slow Cooker Salsa Chicken
- Open a freezer safe zip lock bag ready to add your ingredients. I use a Baggy Rack Holder to hold the zip lock bag in place.
- Place half of the chicken, salsa, garlic powder, cumin, salt and black pepper to one freezer safe bag and the other half to another freezer safe bag.
- Drain canned sweet corn and add half to each of the bags or just add frozen sweet corn if using.
- Drain and add the black beans, half to each of the bags.
- Stir or gently massage each bag to distribute the ingredients evenly.
- Seal tightly, removing as much air as possible.
- Label and lay flat to freeze.
Storing Slow Cooker Dump and Go Salsa Chicken
- By removing as much air as possible when sealing, it will allow you to lay the bag as flat as possible which helps with decreasing the thawing time and the amount of space it takes up in the freezer.
- When frozen correctly, this meal should last for up to 3 months.
Cooking Slow Cooker Salsa Chicken
- To cook this salsa chicken freezer meal, remove the frozen zip lock bag and defrost in the fridge overnight.
- The next day, add the contents of the zip lock bag to the slow cooker bowl.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Shred the chicken with two forks and then stir through the sauce.
Cooking in the Oven
- This dish can also be cooked in the oven, though this is usually better done fresh. Maybe try cooking one serving in the oven and freezing the other serving for later.
- Preheat the oven to 190˚C (375˚F).
- Grease a baking dish then add the salsa, corn, black beans, garlic powder and cumin and mix together.
- Place the chicken breasts on top and season with salt and pepper.
- Drizzle with a little oil and bake for 35 to 45 minutes, or until the chicken is cooked through - no longer pink inside.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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