Slow Cooker Salsa Chicken {Dump and Go Freezer Meal}

Slow Cooker Salsa Chicken {Dump & Go Freezer Meal} in a white bowl

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.

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Keyword: Chicken, Dump and Go, Freezer Meal, Salsa Chicken, Slow Cooker

Prep Time: 10

Cook Time: 7

Servings: Servings

Calories: 231kcal

Author: S Jones

Equipment

Slow Cooker

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

US Customary - Metric

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.

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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.