Meal Prep Recipe: Salsa Chicken

This is one of our quick go-to meal prep recipes. The great thing about this recipe is it is customizable based on your taste! 

The crockpot is such great tool for meal prep. It doesn’t require a lot of attention and, since it keeps food moist and tender, allows you to buy economical cuts of meat. 

Oil the crockpot. You can use any oil you have in the house; we usually use coconut oil or olive oil. 

50 ounces chicken tenderloins. You can also use regular chicken breasts. 

Spices and sauces: 

  • Chili powder
  • Garlic powder
  • Dried onion
  • Smoked paprika 
  • Cumin 
  • Cayenne pepper 
  • Salt
  • Pepper 
  • 1 can red enchilada sauce 

A good place to start is a tablespoon of each spice and a teaspoon of cayenne pepper. You can adjust the spices based on your taste buds. 

2 cans black beans. You also can use kidney beans or 1 can of each! 

1 heaping tablespoon diced garlic. 

Add the sauce, spices, and beans to the chicken. 

Cook on low for 6 hours (thawed chicken) or 8 hours (frozen chicken) until the chicken breaks apart easily. Shred the chicken and cook for another 30 minutes. 

The final product portioned into ten 5 ounce servings. Below are the macros per serving! 

We will either eat the chicken by itself or put it in tortillas with some sour cream. 

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