Crockpot Salsa Chicken

This is one of those recipes that is almost too simple to post. However, it is really good, so it is worth posting.

We love my easy chicken tacos, but since tacos and other Mexican type meals are often on the menu plan, I like to have variety.

Not only that, I like to freeze different taco and burrito type fillings ahead. Although, we like my chicken taco filling, I prefer something with a little more sauce as a freezer meal.

This recipe is perfect for making a large batch. You can cook it, shred it, and freeze it in the sauce. Then you can use the filling for tacos, burritos, enchiladas, or even nachos.

Different types of taco meat are my favorite freezer meal to make because they are so versatile. You will almost always find Mexican chicken and beef taco meat in my freezer.

This amount is usually plenty for us for one meal and for at least one freezer meal.


This post linked to Ultimate Recipe Swap.

Lynn's Kitchen Adventures

Comments

  1. Looks delicious! Thanks!

  2. Now I’m suddenly craving for tacos. I’ll definitely try this one for our family get together this coming weekend. I think everybody would appreciate a break from red meats once in a while. Salsa chicken would be a nice idea. Plus the fact that crockpot recipes are so easy and hassle free. I can practically make desserts while it’s simmering away :)

  3. This looks so delicious! Great idea to freeze the chicken and use it later. It’s so versatile.

  4. I made this and it was awesome for tacos! I ended up freezing three more portions of it for our next round of tacos. It’s a great way to stretch produce as well.

  5. Boyfriend’s Man Recipe for this: Put crockpot liner bag in crock (made by Reynolds, no cleanup with these). Add two boneless/skinless chicken breasts, two jars of any salsa. Put in slow cooker on low, all day, shred & put in tortillas.

  6. I have a variation of this that uses 3 tbsp lime juice and 1 tbsp of chili powder to cook 3 breasts in. Cook and shred the meat. Add 1 cup salsa and 1 cup frozen corn. Heat through, about 45 min. Healthy and delicious!

  7. This was so good. I live alone so I use the crockpot to cook foods and freeze for later. This has so many choices and so nice to have as an alternative to plain chicken. I didn’t need to do anything more than I would for any other recipe. Quick, easy and full of flavor. I love the site, thanks so much for giving great ideas.

  8. How long can cooked meat stay frozen? Also, do you defrost it or just reheat frozen?
    Thanks
    Tanya

    • @Tanya, I am not sure what the guidelines are but I usually keep it frozen for a month or two. Once frozen I usually take it out the night before and let it defrost in the fridge. Then I just reheat and serve. I hope that helps.

  9. I am trying this today, just put it in the pot. I am halving it and doing it with no cumin, because I have none and nothing with which to substitute it. I let you know how it turns out!

    Sheri

    • Sorry so late, but it came out great! My hubby loved it! Have since made it several times and it has become a favorite of our small church. Required at all pot lucks! I have even thrown the chicken breasts in frozen and just let it cook longer. So easy!! I cannot thank you enough! This recipe has given me the courage to experiment with cooking, something I have never done before. I guess you’ll make a cook out of me yet!

  10. Yummy! I can’t wait to try it, and freeze it too! Thanks

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