Creamy Salsa Chicken

Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

Add all ingredients to the freezer bag, except for the water and cream cheese.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Add contents of freezer bag plus water to crockpot.

Step 5

Cook on “low” for 4 hours, or “high” for 1 ½ - 2 hours.

Step 6

Shred chicken and stir.

Step 7

Add cubed cream cheese and cover for 5 minutes until melted. Stir to combine and serve.

Step 8

Add to Instant Pot along with water and pressure cook on high with the valve sealed for 25 minutes.

Step 9

Natural release for 5 minutes, then manually release pressure.

Step 10

Shred chicken and stir.

Step 11

Add cubed cream cheese and switch setting to “saute” for 1 minute.

Step 12

Stir until melted and serve.