Freezer ➡️ Crockpot Meal Prep Meal
Dinner time doesn’t have to feel like a full-blown crisis—and if yours does, let me introduce you to the hero of my weeknight kitchen: Nacho Chicken Freezer Meal.
This isn’t just a recipe. It’s a strategy. It’s a lifeline. It’s the meal prep plan that lets me keep my cool when I’ve got 17 things on my to-do list, laundry in the dryer, and a family asking what’s for dinner before I’ve even had my coffee.
This crockpot nacho chicken recipe is my freezer MVP. It’s only 3 ingredients, takes minutes to throw together, and makes you look like a dinner genius. Throw it in the crockpot in the morning and by dinner, your house smells like cheesy, spicy, comforting goodness. And the best part? You can double the batch and freeze one for later—because your future self deserves a win, too.
Why You’ll Love This Nacho Chicken Freezer Meal
Only 3 ingredients you probably already have on hand Minimal prep—just dump it in a zip-top bag and freeze Crockpot friendly, so dinner basically makes itself Perfect for nachos, tacos, or burrito bowls Freezes beautifully for up to 3 months
This is truly one of those meals that works harder than you do. No chopping. No browning. Just toss and freeze. Or better yet, toss and cook!
Ingredients
2 lb boneless, skinless chicken breasts 1 packet taco seasoning 1 (28 oz) can Rotel (use mild, original, or spicy—choose your own adventure)
Directions
Combine all ingredients in a gallon-size ziplock freezer bag. Label and date the bag (pro tip: write “Nacho Chicken” and cooking instructions before filling). Freeze flat for easy storage—will keep up to 3 months.
When You’re Ready to Cook:
Thaw overnight in the fridge. Dump the contents into your crockpot. Cook on LOW for 5–7 hours or HIGH for 3–6 hours, until the chicken is fall-apart tender. Shred the chicken and stir it all together.
How to Serve It
Nacho Chicken is just the beginning. The toppings? The add-ons? That’s where the fun starts. Here are some of my favorite ways to serve it up:
Classic Nachos: Pile the chicken over tortilla chips and layer on cheese, sour cream, shredded lettuce, diced tomatoes, jalapeños, guac—go wild. Tacos: Scoop it into taco shells or soft tortillas and top with whatever your heart desires. Burrito Bowls: Serve over rice or cauliflower rice and add black beans, corn, avocado, and salsa. Quesadillas: Load into tortillas with cheese and grill until golden and melty. Lettuce Wraps: For a lighter twist, scoop into romaine or butter lettuce leaves with a dollop of Greek yogurt. Mini Bell Pepper Boats: Stuff halved bell peppers with chicken and cheese, then bake until bubbly. (Great low-carb snack or party app!)
Pro Tips
Double It: Always, always make two. If you’re already making a mess, make it count. Use Frozen Chicken Breasts: If you’re in a pinch, just extend the cooking time a bit. Add Creaminess: After it’s done cooking, stir in a few tablespoons of cream cheese or sour cream to make it extra rich. Add Corn or Beans: Want to bulk it up? Toss in canned corn or black beans before cooking. Spice It Up: Use hot Rotel or add a diced jalapeño if your crew likes heat.
FAQs
Can I use chicken thighs instead?
Yes! Boneless, skinless chicken thighs work great and stay super moist. Just trim the fat if needed.
Can I cook it straight from frozen?
Technically yes, but it’s not ideal for a crockpot. Thawing ensures it cooks evenly and avoids cold spots.
What’s the best way to reheat leftovers?
Microwave or warm gently on the stovetop with a splash of broth or water to keep it juicy.
Can I make this into enchiladas or quesadillas?
Absolutely. Roll it into tortillas, top with enchilada sauce and cheese, and bake. Or sandwich it between tortillas with cheese and grill for quesadillas.
Does it freeze well after cooking?
Yes! Portion leftovers into containers and freeze for quick single-serving lunches.
Let’s Talk Freezer Strategy
Freezer meals aren’t just convenient—they’re a game plan. When you double up this Nacho Chicken and stash one in the freezer, you’re doing more than saving time. You’re saving energy, brain space, and your last shred of patience on a Tuesday night when nothing is going your way.
I always say: if you’re already buying the chicken and opening the Rotel, you might as well make two. Line up those bags, label them like a boss, and slide one into your freezer. Future You will be thrilled when she remembers it’s there.
This is the dinner strategy that makes you feel like you’ve got your life together—even if the laundry pile is sky-high and you’re drinking coffee at 5 p.m.
Final Thoughts
Listen, we all have those days when the idea of cooking feels like a personal attack. But with a few freezer meals in rotation—especially this Nacho Chicken—you can reclaim your evenings.
Whether you’re feeding a house full of hungry people or just trying to get something on the table between soccer practice and bedtime routines, this recipe has your back.
So go ahead—make two. Nacho Chicken is a love letter from Past You to Future You.
And your family? They’re just along for the delicious ride.
If you try this recipe, let me know how you served it! Did you go classic nacho-style? Burrito bowls? Lettuce wraps? Tag me @TheLastResortLakeHouse on Instagram or leave a comment below—I love seeing your spins on my favorite recipes.
Tracy 💛
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