Crockpot Salsa Chicken

Into the bag now

• 1.5 lb chicken thighs, boneless skinless
• 1 cup salsa
• 2 tbsp taco seasoning

Buy fresh, cook day

• 1.5 cups jasmine rice, uncooked

Bag it now

1. Combine chicken thighs, salsa, and taco seasoning in a gallon freezer bag.
2. Press flat, squeeze out air, label, freeze flat.

Cook day

1. Thaw overnight in the fridge for standard timing — or go straight from frozen and add 1–2 hours.
2. Dump into the crockpot. Low 6 hours (thawed) or 7–8 hours (frozen start), until it shreds easily.
3. Shred, then drain excess liquid — this is what keeps it from turning soupy.
4. Cook rice fresh.
5. Portion chicken over rice — 2 dinners, 1 lunch for tomorrow.