Easy Freezer Meal Prep Salsa Chicken Tacos

Alright, friend, let me pull you into one of my weeknight secrets. Freezer meal prep salsa chicken tacos. Yeah, not the fanciest name (or the fanciest dinner!), but if you've ever come home tired, hangry, and one misplaced sock away form a meltdown—this will save your bacon. I’ve made this so many times (even once when I forgot I’d already used my last packet of taco seasoning—good times). Funny enough, the first time I put these in the freezer, I was so nervous they'd end up soggy—but nope, they busted out tasting even better, maybe because I didn't have to cook much that night!

Why You'll Love This (or at Least Not Dread It)

I make this when my people are yelling about sports practice, or when I realize there’s a pile of laundry blocking the oven (again). My family basically loses their minds for these tacos—sometimes I swear they think it’s a restaurant in here. It’s a dump-and-go situation. And if something goes sideways (like, I dunno, forgetting to thaw the chicken ahead), you can wing it in the slow cooker anyway. My sister always complains chopping onions, but guess what? You can totally skip it. I do half the time. Tastes great either way.

What You'll Need (Ingredients & Cheater Swaps)

• 3-4 boneless skinless chicken breasts (or 5-6 thighs—thighs are cheap and tasty!)
• 1 (16-ounce) jar salsa (Honestly, use your fave; sometimes I grab the cheap stuff, sometimes the fancy verde one. My grandmother swore by Pace, but...)
• 1 packet taco seasoning (or throw in 2 tablespoons homemade if you’re feeling chef-y)
• ½ small onion, diced (optional, I leave it out when I can’t be bothered)
• 1 (15-ounce) can black beans, drained and rinsed (pinto beans work in a pinch)
• 1 cup frozen corn (fresh off the cob is wonderful—but let's be real, not happening on school nights)
• Corn or flour tortillas, for serving (pick your fighter—I like corn but my kids do flour, so we do both)
• Toppings (shredded cheese, sour cream, chopped lettuce, diced avocado, hot sauce—just throw on whatever’s lurking in your fridge)

How To Pull This Together (Even If Distracted)

1. Grab your biggest freezer bag or container—dump in the chicken, salsa, taco seasoning, beans, corn, and onion if you’re using it. Squish it around (gently, unless you’re stressed—in which case, go nuts) until it’s all kind of mixed.
2. Squeeze out most of the air if it’s a bag. Seal it up. Scribble the date and “salsa chicken” on there. Or just shove it in the freezer and keep your fingers crossed.
3. When you’re ready to cook (maybe two days, maybe two months from now—who’s judging?), just dump the whole frozen mass into a slow cooker. If you remembered to thaw it overnight in the fridge, awesome. If not, just add 30-60 extra minutes cook time.
4. Cook on low for 5–6 hours or high for about 3–4 (check after a few hours, because slow cookers have minds of their own). It might look a little soupy at first—don’t panic, it thickens up.
5. Shred the chicken right in the pot with two forks. This is where I sneak a taste (and almost always burn my tongue—every. single. time.)
6. Warm your tortillas (I throw mine over the gas burner for extra char, but a microwave works if your day’s already on the edge).
7. Serve up tacos with all the toppings you can muster. This is the part the kids actually fight over who gets the last scoop—it gets messy (in a good way).

Notes from Repeated Taco Tuesday Mishaps

• Once I tried using mango salsa. Flavor was great; texture, not so much. Bits of mango in my taco just felt odd!
• If your slow cooker runs hotter than the face of the sun, check at 4 hours so it doesn’t dry out (I’ve learned form experience...more than once).
• I always thought freezing would wreck the beans, but honestly, they taste fine—maybe even better, because they soak up all that salsa magic.

Variations I've Foolishly Tried

• I did BBQ sauce instead of salsa once—tasty, but not tacos. (Not my proudest moment.)
• Swapped black beans for refried—turned the whole thing beige, kinda weird, but still tasty if you close your eyes.
• Once I added zucchini to get extra veg in there. It basically disappeared into mush. Not recommended unless you like veggie stealth missions!

Gear I Actually Use (And When I Don't Have It)

Slow cooker makes life so much less complicated. But if you don’t have one, oven at 325°F for a few hours (tightly covered) totally works. A stand mixer shreds the chicken crazy-fast, but two forks do the job if you don’t wanna wash extra dishes. If you forget to label your freezer bag—eh, just play dinner roulette next month.

How To Store (Not That There’s Much Left!)

Keep leftovers in the fridge up to 3 days. Freezes beautifully for up to 3 months—in theory. Though honestly, in my house it never lasts more than a day or two (I caught someone eating the last bit cold right outta the tupperware last week—guilty face and all.)

Serving It Up (Our Favorites)

My kids dunk their tacos in ranch (don’t ask). I pile on all the cilantro and a squeeze of lime—absolutely non-negotiable for me. Sometimes we do a taco bar, sometimes we’re just huddled near the stove popping bites straight from the pan. No wrong way, really.

Hard-Earned Pro Tips

• I once rushed the thawing and had half-frozen chicken lumps—not fun. Actually, letting it thaw makes for even better texture. But if you’re in a hurry? Just tack on cooking time.
• Warming the tortillas right before serving keeps them pliable (I forgot once and basically made salsa chicken tostadas. Oops.)
• If you double it, use two bags—it’s temping to cram it all in, but you’ll just end up steaming chicken bricks.

FAQ (Yes, People Have Really Asked Me This)

Do I have to use chicken breasts?

Nope! Thighs actually stay juicier. Or do a mix. Just avoid bone-in because it kind of throws the texture.

Can I use jarred pico instead of salsa?

Sorta—just add a splash of water or broth or it can get a touch dry.

What if I forgot the taco seasoning?

Happens to the best of us (me, twice last month). Sprinkle in a bit of cumin, chili powder, garlic, and something smoky if you've got it. Or just salsa if you're really in a pinch.

Can I cook this form frozen?

Yep, but you’ll need to add some more time and break the chicken up once it starts softening.

What should I do if it’s soupy?

Just take the lid off for the last 30 minutes of cooking. Or, scoop it out with a slotted spoon—it all ends up in a tortilla anyway.

Oh—and if you're craving something sweet after, I sometimes just eat a handful of chocolate chips right form the baking drawer. It's only slightly related, but hey, we're all just surviving some days, right?