Here’s a super easy crock pot recipe that I found also freezes well: Fiesta Chicken. It has only salsa, a can of cheese soup, and chicken. I put the 3 ingredients in a ziplock, froze it, and then thawed it before cooking it in the slow cooker. Or, you can skip the freezer and throw everything in the crock pot right away, and cook.
Either way, you end up with tasty, flavorful chicken that is so tender it shreds with a fork. We used it on tacos for lunch, and put the leftovers on top of tortilla chips with nacho fixin’s for dinner.
Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.
WHAT YOU NEED:
- 4-6 uncooked chicken breasts
- 1 can of Campbell’s Cheddar Cheese Soup (I didn’t add any water)
- 1 (16 oz) jar of salsa
WHAT YOU DO:
If freezing: combine all ingredients in a gallon ziplock bag and label. Freeze. Before serving, thaw, then cook in slow cooker 6-8 hours on LOW (or 4 hours on HIGH).
If preparing right away: place all ingredients in slow cooker. Cook 6-8 hours on LOW (or 4 hours on HIGH).
P.S. This is the chicken recipe I use as a filling for Oven Baked Chicken Chimichangas; just place chicken in tortilla shells with your favorite toppings, and bake!