Salsa Ranch Chicken with Black Beans

*10 Ing. or Fewer *Quick to Prep
Makes 8–10 servings
Prep. Time: 5 minutes Cooking Time: 5–6 hours Ideal slow-cooker size: 5-qt.
Need at Time of Preparation:
2–3 lbs. boneless, skinless chicken breasts
1¼-oz. pkg. taco seasoning
1-oz. pkg. dry ranch dressing mix
1 cup of salsa
10¾-oz. can cream of chicken soup
15½-oz. can black beans, drained and rinsed
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around until everything is well coated.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 8–10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8–10 servings
    Cooking Time: 5–6 hours Ideal slow-cooker size: 5-qt.
    Serving Suggestion: This is great in tacos, on nachos, on top of a salad, on top of rice, or just on its own!


  1. Thaw bag completely for 24–48 hours or more.
  2. Pour contents of freezer bag into the crock and spread out evenly.
  3. Cover and cook for at least 5–6 hours.
  4. Remove the chicken and shred it between two forks. Replace the chicken back in the crock and stir.

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