Loaded with 46 grams of protein per serving, these salsa chicken meal prep bowls are perfect for make-ahead meals. Plus, they are made in a slow cooker, which keeps prep time and cook time to a minimum.

Four glass containers of salsa chicken meal prep bowls.

Make meal prep easy with these slow-cooker salsa chicken meal prep bowls! The 2-ingredient (ok, 4-ingredient) salsa chicken is loaded with flavor while being incredibly simple to make.

Plus, it keeps well in the fridge and freezer, so you can make a double or triple batch and store it for busy days and weeks to come.

Close up of glass meal prep containers of salsa chicken bowls.

Why You’ll Love Them

Easy to Make – This slow-cooker recipe requires minimal prep and cleanup.
High in Protein – Each bowl is loaded with over 45 grams of protein per serving.
Keeps Well – These salsa chicken bowls keep well in the fridge for days, making it a great meal prep recipe.

Plate of chicken breasts, lime, garlic cloves, bowl of white rice, jar of chili powder, bell peppers, and bowl of salsa on a white background.

Ingredients + Substitutions

Chicken – To add some protein and make the shredded salsa chicken. The recipe calls for boneless, skinless chicken breasts, but you can use chicken thighs if preferred. You can also use rotisserie chicken if needed. See the notes section of the recipe card for details.
Salsa – To make the salsa chicken. I used spicy red salsa, but you can use any style of salsa you like.
Rice – To make the bowls and add some complex carbohydrates. The recipe calls for white rice, but you can use brown rice if preferred. You could also use a flavored rice, such as cilantro lime rice, if desired. See the notes section of the recipe card for details.
Bell Peppers – To add some veggies. I used green, red, and yellow bell peppers, but you can use any colors you like.
Chili Powder – To add some additional flavor to the chicken, although optional. You can also use taco seasoning if preferred. See the notes section of the recipe card for details.
Olive Oil – To cook the peppers and add some healthy fats.
Fresh Cilantro – To serve, although optional.
Sour Cream – To serve, although optional.
Lime – To serve, although optional.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: Omit the sour cream.

Grid of 4 images of a slow-cooker with raw chicken breasts; slow-cooker with raw chicken breasts and salsa; slow-cooker with cooked chicken breasts in salsa; and a slow-cooker with shredded salsa chicken.

Red’s Nutrition Tip

While salsa might seem like a simple ingredient, it’s a low-calorie, nutrient-rich food full of vitamins, namely vitamin C, and antioxidants. It also supports hydration, as it’s made with water-rich vegetables, which are some of the most hydrating foods.

Serving Suggestions

These salsa chicken bowls are a balanced meal with protein, carbs, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:

To make them higher in fiber, swap the white rice for brown rice add/or some steamed broccoli.
To make them low-carb, swap the rice for cauliflower rice.
To make them higher in fat, top the bowls with some shredded cheese.

Close up of a salsa chicken meal prep bowl.

Storage + Reheating

To Refrigerate: Once cooked, allow the salsa chicken prep bowls to cool completely, then cover them with a lid and store them in the fridge for up to 4 days. Only add the sour cream and lime wedges when you are ready to eat.

To Freeze: Once the bowls have cooled completely, cover them with a lid and store them in the freezer for up to 3 months. Only add the sour cream and lime wedges when you are ready to eat.

To Reheat: You can reheat salsa chicken bowls in the microwave for 2-3 minutes or until warm. If using frozen bowls, remove them from the freezer and allow them to thaw overnight in the fridge before reheating.

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