This is another one of my favorite meal prep strategies to help make meals easier during the week! Prep a big pot of salsa chicken, and use it on taco salads, in burritos, quesadillas, or tacos! It’s so versatile and allows you to make a bunch of different variations of recipes using similar ingredients. This recipe also freezes well, so you can prep the salsa chicken, throw it in the freezer and use on a later date! The best. Full details below:
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Salsa Chicken
Ingredients (4 servings):
1 yellow onion, roughly chopped
4 chicken breasts
1 C salsa of your choice
1/2 C water
Directions:
In your slow cooker or instant pot, place onions on the bottom as the first layer, then add chicken breasts, salsa, and water. Mix up the chicken so it is coated in salsa. If using a slow cooker, cook on high for 4 hours or low for 6. If using an instant pot, pressure cook for 25 min, then release the pressure manually. Once cooked, shred the chicken with tongs in the cooking liquid, then serve immediately or transfer to a tupperware to store in the fridge.
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Taco Salad ingredients:
Chopped romaine, cherry tomatoes, canned corn, canned black beans, fresh cilantro, sour cream/greek yogurt, salsa, crushed tortilla chips
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