Easy Salsa Chicken

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 1: Whisk together salsa, butter, and red pepper flakes. (Note: If using chicken thighs omit the butter.)

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.

**Please note: If using chicken breasts you will need to adjust the cooking time.

    Print This!    




Recipe: Easy Salsa Chicken

Summary: This super simple chicken recipe cooks in the crockpot for a delicious meal with little to no cleanup!

Ingredients

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
1 can black beans (optional; cooking day only)
cooked rice (optional: for cooking day only)
fajita shells (optional; cooking day only)
1 8oz.bag shredded cheddar cheese (optional: for cooking day only)



Instructions

Whisk together salsa, butter, and red pepper flakes.(Note: If using chicken thighs omit the butter.)
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.
On cooking day, place frozen chicken directly into crockpot. Cook on high 4-5 hours, or on low 5-6 hours.
Once cooked shred chicken and place back into crockpot.
Optional! If desired, rinse black beans and then add to crock pot.
Serve in fajita shells, over rice and with cheese or sour cream if desired.

Preparation time: 5-7 minutes

Cooking time: 4-5 hours on high or 5-6 hours on low in crockpot.

Number of servings (yield): 4

 

 

Pin It

The post Easy Salsa Chicken appeared first on Living Well Spending Less®.