Freezer Crockpot Salsa Chicken
A dump-and-go freezer bag that turns into tender, shreddable salsa chicken with almost zero cook-day effort.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup salsa mild or medium
- 1 cup corn kernels frozen or canned, drained
- 1 can (15 oz) black beans drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro for serving, added fresh
Instructions
- Label a gallon-size freezer bag with the meal name and today's date.
- Add the chicken, salsa, corn, black beans, cumin, chili powder, garlic powder, salt, and pepper directly to the bag.
- Press out as much air as possible, seal the bag, and lay it flat in the freezer until solid — about 24 hours. Once frozen, you can stack it like a book.
- Thaw the bag in the refrigerator overnight before cooking — this matters for food safety with raw chicken, so don't cook it from frozen.
- Dump the thawed contents into the crockpot and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
- Shred the chicken right in the pot with two forks, stir to combine, and top with fresh cilantro before serving.
Notes
Freeze up to 3 months. Always thaw meat-based bags overnight in the refrigerator before cooking — never cook raw chicken from frozen in a slow cooker.