Salsa Chicken Slow Cooker Dump Recipe

If you’re anything like me, you are always on the lookout for easy, family-friendly dinners that take the stress out of busy weeknights. Today, I am sharing a dinner-time lifesaver: the slow cooker salsa chicken dump bag.

If you haven't jumped on the "dump bag" bandwagon yet, you are missing out on one of the most useful meal prep hacks out there. Dump bags are exactly what they sound like. You dump all your raw ingredients into a bag, seal it, and you're done.

Dump bags are versatile. You can prep this meal and make it immediately by dumping the freshly prepped contents straight into your slow cooker, OR you can pop the sealed bag in the freezer for later.

Having a stash of these in the freezer means that on days when you have absolutely zero time to chop, measure, or prep, dinner is still completely under control.

This salsa chicken recipe is packed with flavor, requires minimal effort, and is incredibly versatile once cooked. Here is everything you need to know to make it!

Slow Cooker Salsa Chicken Dump Bag

Prep Time: 10 minutes 

Cook Time: 6–7 hours LOW or 3–4 hours HIGH 

Freeze Time: Up to 3 months 

Servings: 4–6

Ingredients

• Chicken breast or chicken thighs (no need to slice or dice!)
• Salsa
• Garlic powder
• Cumin
• Oregano
• Salt
• Black pepper
• Sweetcorn
• Black beans

It's not mandatory to have a gallon bag holder, but it makes life so much easier! Using one of these gallon bag holders to hold the bag open helps keep raw chicken off the outside of the bag and reduces the amount of clean up you will need to do.

How to make a Dump Bag

Making a dump bag is so easy!

You add the chicken, salsa, and seasonings to a freezer safe bag.

Next, you drain your corn and drain and rinse your black beans, then add them to the bag.

Seal the bag up tightly and gently massage the bag to distribute everything evenly.

Remove as much air as possible before freezing, stash the bag in the fridge for later in the week, or cook right away!

Lay the bag flat to freeze it and use within three months.

Slow Cooker Instructions

Thaw overnight in the fridge.

Add contents directly to the slow cooker.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Exact times will depend on your slow cooker.

Shred the chicken with two forks and stir back into the sauce.

Serve however you'd like! We like to eat this salsa chicken with rice and chopped with shredded cheese with cilantro and lime.

Freezer Instructions

• Freeze flat for easier storage.
• Freeze for up to 3 months.

How to Serve Your Salsa Chicken

One of the reasons this recipe is a staple in my house is because you can serve it in so many different ways!

If you have picky eaters, everyone can customize their own plate. Here are a few of our favorite serving ideas:

• Rice bowls (Top with avocado, cheese, and a squeeze of lime!)
• Tacos
• Burritos
• Wraps
• Nachos
• Loaded baked potatoes

Frequently Asked Questions (FAQ)

Can I use frozen chicken? 

Add the frozen chicken to the dump bag and freeze everything before the chicken thaws, but then thaw the entire bag before cooking. Do thaw the chicken before adding the other ingredients if you plant o cook right away.

What salsa works best? 

Chunky tomato salsa works beautifully, but any salsa works. In the summer, we use our own homemade salsa!

Can I make this spicy? 

Yes, use spicy salsa or add chili powder.

Does this freeze well after cooking? 

Yes. Cooked shredded salsa chicken freezes very well.

Can I use this for meal prep bowls? Definitely. It’s perfect for freezer bowls and rice bowls.

Yield: 6

Salsa Chicken Dump Bag

Print

This slow cooker salsa chicken dump bag is perfect as a freezer meal prep idea or an easy weeknight dinner.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 2 lbs chicken breast or chicken thighs
• 2 cups salsa
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• Sweetcorn (½ cup)
• Black beans (1 Can)

Instructions

How to make a Dump Bag
Add the chicken, salsa, and seasonings to a freezer safe bag.
Next, drain your corn and drain and rinse your black beans, then add them to the bag.
Seal the bag up tightly and gently massage the bag to distribute everything evenly.
Remove as much air as possible before freezing, stash the bag in the fridge for later in the week, or cook right away!
Lay the bag flat to freeze it and use within three months.

Slow Cooker Instructions
Thaw overnight in the fridge.
Add contents directly to the slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Exact times will depend on your slow cooker.
Shred the chicken with two forks and stir back into the sauce.
Serve however you'd like! We like to eat this salsa chicken with rice and chopped with shredded cheese with cilantro and lime.