Simple and quick, this Mexican Chicken is a go-to for busy weeknights.
Serve in tacos, on top of nachos, on a salad, or over a bed of rice!
Ingredients
2 lb. boneless skinless chicken
3 Tbsp taco seasoning
16oz. salsa
Directions
Place all ingredients in slow cooker.
Cook on high for 4 hours, medium heat for 6, or low heat for 8 hours.
Once chicken has fully cooked, use two forks or a hand mixer to shred.
Serve in tacos, on nachos, on a salad, or over a bed of rice. Garnish with cilantro (optional)
Freezer Meal Directions
Place all ingredients in a gallon ziplock bag.
Massage salsa and seasoning into meat.
Label and freeze for up to six months.
Defrost in fridge overnight and then cook following directions above.
Don’t waste time flipping dozens of pancakes. Cook them all at once instead!
Make several flavors at once: blueberry, pecan, chocolate chip - all on the same sheet pan.
Great to feed a crowd… or just a bunch of hungry kids!