If you missed Part 1 of this series, click here. Today, for Part 2, I'm going to share with you a recipe for yummy salsa chicken tacos!
Freezer to crockpot salsa chicken tacos
2 boneless, skinless chicken breasts
1/2 can black beans, drained and rinsed
1/2 can corn, drained
1/2 jar of salsa (I used Wegman's Organic Mild Salsa, and it didn't seem to bother Audrey at all!)
Label a gallon freezer bag with the recipe name and date. Cook on low 4 hours.
Then, as usual, just toss all of the ingredients into the bag and you're good to go!
Since this recipe uses 1/2 can of the beans, corn and salsa, the idea is to prep 2 of these meals at once. Convenient, right?!
Near the end of the cooking time, shred the chicken then add it back into the crockpot before serving. I used soft, flour tortillas and topped my salsa chicken with romaine lettuce. Josh put cheese and sour cream on his, which I'm sure was yummy as well!
Recipe inspiration from here.
I really think you'll like this one! Let me know if you plan on trying it!