My sister makes these every Sunday for easy meal prep. Just 4 ingredients to create these spicy little savory gifts that the whole family devours.

Cut 6 rectangles of heavy-duty aluminum foil, each about 12 x 14 inches. If your foil isn’t heavy-duty, use a double layer for each packet so they don’t tear or leak in the slow cooker.

Place the foil sheets shiny side up on the counter. Lay them out assembly-line style so it’s easy to build the packets.

Cut the chicken breasts into evenly sized pieces, either 6 whole portions (one breast per packet if small) or into large chunks so you can divide them evenly among the 6 packets.

In a medium bowl, stir together the salsa, drained black beans, and drained corn until everything is well combined. This is your simple Santa Fe sauce mixture.

Place a portion of chicken in the center of each foil sheet. Try to keep the chicken in a small mound so the sauce can surround it.

Spoon about 1/2 to 2/3 cup of the salsa–bean–corn mixture over each portion of chicken, dividing it as evenly as you can. Make sure the chicken is mostly covered so it stays moist and soaks up the spicy, savory flavor.

Bring the long sides of the foil up over the filling and fold them together tightly several times to seal. Then fold up the ends, crimping firmly so no juices can escape. You want snug, well-sealed packets that will hold in the steam and sauce.

Arrange the foil packets upright and snugly packed inside the slow cooker, seam side up. They should fit tightly together in a single layer, like little wrapped gifts tucked into a box. If a second layer is necessary, place it gently on top, still seam side up.

Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and easily shreds with a fork. Cooking time may vary a bit depending on your slow cooker and the thickness of the chicken pieces.

When done, carefully lift a packet out with tongs and open it away from your face, as the steam will be hot. Check that the chicken is cooked through (no pink in the center). If needed, reseal and cook a little longer.

For meal prep, let the packets cool slightly, then store them in the refrigerator right in their foil. Reheat in the oven at a low temperature or open and warm the contents in a skillet or microwave during the week.

To serve, either eat straight from the opened foil packet or transfer the chicken and sauce to a plate or bowl. Shred the chicken lightly with a fork in its own juices and serve over rice, noodles, or tucked into tortillas.

Variations & Tips