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6) Make-Ahead Taco Chicken for Freezer Packs

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 lb boneless skinless chicken breasts
  • 1 can 10 oz diced tomatoes with green chiles
  • 1 cup low-sodium chicken broth
  • 1 packet taco seasoning or 2 tbsp homemade
  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • Salt and pepper to taste

Method
 

  1. Brown chicken quickly in a skillet with oil for extra flavor, then transfer to the crockpot.
  2. Add tomatoes, broth, taco seasoning, and onion over the chicken. Stir gently.
  3. Cook on low 6–7 hours or high 3–4 hours, until chicken shreds easily and the thickest piece reaches 165°F.
  4. Shred in the pot, stir and taste; add salt if needed. Cool slightly, portion into freezer bags, flatten, label, and freeze.
  5. Reheat thawed portions in a saucepan, microwave, or oven until the center reaches 165°F. If reheating from frozen, use the microwave, oven, or stovetop and verify 165°F; use a slow cooker only to hold already-hot food at 140°F or above.