Crockpot Salsa Chicken
This 3-ingredient wonder has become my family's go-to solution for busy weeknights, combining convenience and nutrition without sacrificing taste. Just toss everything together, set it, and forget it until dinner time!
Equipment
- Slow Cooker/Crockpot
- Two Forks (for shredding)
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs for more moisture
- 16 oz jar of salsa mild, medium, or hot based on preference
- 1 packet taco seasoning or 2 tablespoons homemade
Optional Add-ins
- 1 can black beans drained and rinsed
- 1 can corn drained
- 4 oz cream cheese added during last 30 minutes
- fresh cilantro for serving
- lime juice for serving
Instructions
- Place chicken breasts in the bottom of your slow cooker in a single layer when possible. For even cooking, try to select pieces of similar thickness.
- Sprinkle the taco seasoning evenly over the chicken. Use your fingers to gently massage the seasoning onto all sides of the chicken for maximum flavor infusion.
- Pour the entire jar of salsa over the seasoned chicken, ensuring it's evenly distributed.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooking is complete, shred the chicken using two forks directly in the crockpot. The chicken should fall apart easily.
- Let it sit in the cooking liquid for an additional 10 minutes after shredding to absorb more flavor before serving.
Notes
For a lower sodium option, use low-sodium taco seasoning or create your own blend with cumin, chili powder, garlic powder, and oregano.
If your salsa is very watery, consider draining some liquid or using a thicker variety to prevent a soupy end result.
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
The flavor actually improves after 24 hours as the chicken continues to absorb the salsa flavors.
Nutrition
Calories: 215kcalCarbohydrates: 5gProtein: 33gFat: 7gSodium: 720mgFiber: 1gSugar: 3g
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