Easy Crockpot Mexi-chicken (2-ingredient freezer meal)

Mexi chicken

If you love Mexican like we do, this is the quickest, tastiest freezer meal you’ll ever make. And oh the variations are endless. We recently had ours on hard taco shells, but pick your favorite meal and you already have the protein to go with it.

Here are some ideas to get your started:

  • Chicken soft tacos
  • Chicken burritos
  • Chicken tostadas
  • Chicken, brown rice and black beans bowls
  • Chicken quesadillas
  • Chicken enchiladas
  • Chicken taco salad {I make a lunch portion with the leftovers}
  • Nachos Grande
  • Mexican Pizza

Now where’s the chicken? Stock up on a great price and grab a jar of your favorite salsa, organic if you like and handful of cilantro {optional}. Throw it into a label gallon size bag and you’re ready to go on cooking day. Just grab it from your freezer and go crock your protein and add your fixings and your ready! I love coming home from a long day at work and having dinner ready.

This is also an easy ministry meal to set aside for a loved one. Add the fixings in a bag with the prepared protein and you’ve got another no-cook ministry meal in your back pocket :)



Recipe yields 2 meals, about four servings each.



  • 6 large chicken breasts
  • 1 large  jar favorite salsa (we like medium)
  • 1/2 cup chopped cilantro, optional


  1. Divide 3 chicken breasts between two 1-gallon size labeled bags.
  2. Split the salsa and the cilantro among the two bags, easy right?
  3. Squeeze air out and seal. Freeze.


Crocking Day:

Thaw overnight. Crock on high 4-6 hours OR crock frozen on low 8 hours. Shred chicken with two forks before serving. Remove chicken with a slotted spoon, serve on salads, hard or soft shells or lettuce wraps for low carb. It’s a Mexi-versatile chicken tasty for everything!

 How will you serve your Mexi-chicken?



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