Make Ahead Freezer Meals: Crock Pot Chicken Santa Fe is the subject of today’s Make Ahead Monday Post.
This no-cook, dump-and-freeze Chicken Santa Fe dinner is one of our family’s favorite make ahead freezer meals. I love the quick and easy process of dumping raw ingredients into a Ziploc bag and freezing it for dinner later in the month. Once it is thawed, it cooks all day in the crock pot and is ready for a fuss-free, delicious meal.
This recipe only uses FOUR ingredients.
4 – 6 boneless chicken breasts, 2 cans black beans, 1 can corn & 1 large jar of Salsa.
Place the chicken in a labeled gallon-sized freezer bag. Add corn (drained) & beans (drained & rinsed).
Seal the bag; squeezing as much air out as possible. Place bag in 9×9 pan; freeze.
TIP: Once bag is frozen, pop out of pan and stack neatly in freezer for 4 – 6 weeks. (See example here.)
TO SERVE: Thaw completely. Place contents in greased crock pot. Add salsa & stir to combine.
Cover and cook on LOW for 8 hours. Serve over hot cooked rice.
TIP: You can make rice ahead and freeze it! (Here’s how.)
Plate your meal and enjoy!
Happy Make Ahead Freezer Meals Monday!
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