This easy salsa chicken recipe is prepared ahead of time and cooks to perfection in the slow cooker—flavorful, juicy, and perfect for tacos or bowls.

Scale

2 lbs boneless skinless chicken thighs

1 packet taco seasoning

1 cup corn kernels

1 cup canned black beans, rinsed

1 medium onion, diced

1 1/2 cups salsa (mild or medium)

2 tbsp olive oil

Add chicken thighs to a large freezer bag.

Sprinkle taco seasoning evenly over chicken.

Add corn, black beans, and diced onion.

Pour salsa and olive oil over the top.

Seal the bag, remove excess air, label with date and cook time, lay flat, and freeze.

To cook: Place frozen contents into a slow cooker, cover, and cook on low for 7–8 hours or high for 3–4 hours.

Shred chicken using two forks before serving. Serve over rice, with tortillas, or in bowls.

Use mild or spicy salsa depending on your heat preference.

This recipe freezes well for up to 4 months.

Serve with avocado, lime wedges, or cilantro for garnish.

Keywords: freezer slow cooker, salsa chicken, meal prep, gluten-free, slow cooker meals