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Crockpot Salsa Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 52 reviews
  • Author: Paula
  • Prep Time: 5 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 15 mins
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Crockpot Salsa Chicken is a simple, flavorful recipe that combines tender boneless, skinless chicken breasts with zesty taco seasoning and chunky red salsa. Cooked low and slow in a slow cooker, the chicken becomes juicy and easily shredded, making it a perfect dish to serve with fresh cilantro and lime wedges for a fresh twist. Ideal for a hands-off dinner that requires minimal prep and maximum taste.

Ingredients

Scale

Chicken and Seasoning

  • 4 (6- to 8-oz.) boneless, skinless chicken breasts
  • 2 tsp. taco seasoning mix

Salsa and Garnish

  • 2 cups chunky red salsa, divided
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions

  1. Prepare Chicken: Arrange the boneless, skinless chicken breasts evenly in the slow cooker. Sprinkle the taco seasoning mix evenly over the chicken to season it well.
  2. Add Salsa and Cook: Pour 1 cup of chunky red salsa over the seasoned chicken. Cover the slow cooker and cook on high for 3 hours or on low for 6 to 8 hours until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F.
  3. Shred Chicken and Combine: Use two forks to shred the cooked chicken directly in the slow cooker. Add the remaining 1 cup of salsa and toss well to coat all the shredded chicken evenly with the salsa.
  4. Serve: Top the shredded salsa chicken with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.

Notes

  • You can use mild, medium, or hot salsa depending on your preferred spice level.
  • Serve this salsa chicken over rice, in tacos, or with a side of vegetables for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a thicker sauce, you can remove the lid and cook on high for an additional 15–20 minutes to reduce excess liquid.
  • If desired, add black beans or corn during the last hour of cooking for extra texture and flavor.

Nutrition

  • Serving Size: 1/6 of recipe (about 4.5 oz chicken with salsa)
  • Calories: 220
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 36 g
  • Cholesterol: 90 mg

Find it online: https://piesbypaula.com/crockpot-salsa-chicken-recipe/