Back when I was pregnant with Kyla I told myself I would make a bunch of freezer meals so that we’d be prepared for when she came with a ton of dinners ready to go. As much as I wanted to do that it just never happened. Fast forward to being pregnant with Emilia and I said the same thing. 40 weeks pregnant and I still hadn’t made one freezer meal. Then a friend of mine set up a freezer meal swap. I was instructed to show up but not to make anything, so that’s what I did! I came home with A TON of frozen meals, made by great friends. Since then we’ve done a few more meals swaps and I’ve become obsessed. My favorite freezer meals are cost effective and delicious. Salsa Chicken is exactly that.
I did a total of 7 of these for my most recent meal swap and it took me less than 40 minutes to put together. It was that simple! It was so simple and delicious that even though we had just had salsa chicken I made an extra freezer meal of it for our family. When you’re ready to cook it take it out and let it defrost for 24 hours. Then place in a slow cooker for 6-8 hours on low. Serve over rice! If you have an InstantPot you can put it in frozen and have the meal ready in 20 minutes or less. I suggest labeling the bag with directions for re-heating in addition to the date and the name of the meal. Since we’ve made this a bunch of times before, I skipped the meal directions on my bag but included on` the bags for my meal swap buddies.
This meal was a HUGE hit with my kids. They love anything served over rice. You can also serve in taco shells, or soft-shelled tacos! I also love to make burritos with it and add rice. Another option for leftovers is to make a salad and serve it with ranch dressing.
- Label your bag with date, meal and directions for reheating.
- Add your cleaned, trimmed chicken to a gallon size freezer bag.
- Dump in 16oz Salsa, 15oz black beans and 1 tsp of Adobo seasoning.
- Seal and freeze.
- When you're ready to use it, let defrost for 24 hours.
- Cook on low for 6-8 hours in your slow cooker.
Can also be cooked in your instant pot for 15 minutes on high pressure if defrosted. 20 minutes if frozen.