Crockpot Salsa Chicken

1. Combine chicken thighs, salsa, and taco seasoning in a gallon freezer bag.
2. Press flat, squeeze out air, label, freeze flat.
3. Thaw overnight in the fridge for standard timing — or go straight from frozen and add 1–2 hours.
4. Dump into the crockpot. Low 6 hours (thawed) or 7–8 hours (frozen start), until it shreds easily.
5. Shred, then drain excess liquid — this is what keeps it from turning soupy.
6. Cook rice fresh.
7. Portion chicken over rice — 2 dinners, 1 lunch for tomorrow.