Crock Pot Salsa Chicken

Shredded chicken cooked low and slow in the crock pot is flavored with taco seasoning and salsa. It's an easy to make recipe that great for tacos, nachos, burrito bowls and salads.

5 from 7 reviews

This Crock Pot Salsa Chicken recipe is versatile, delicious, and made with just 3-ingredients! It's a flavor-loaded dish that will quickly become your go-to when it's time to serve up your favorite Mexican dishes like tacos, nachos, burrito bowls and salads

Prep Time5

Cook Time5

Total Time5 5

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 91kcal

Author: Donya Mullins

Equipment

Ingredients

4 boneless, skinless chicken breasts
2 cups jarred Salsa
1 package taco seasoning

Instructions

Place chicken breasts in slow cooker. Pour salsa over chicken and sprinkle on taco seasoning. Cover with lid and set crock pot to low and cook for 5 hours.
When chicken is done, remove some of the juices using a ladle and reserve. Shred chicken using two forks. Mix with remaining juice. Add in reserved juice if desired.

Notes

- I recommend cooking on LOW so that the chicken cooks without drying out.

- I shredded the chicken right in the crock pot using two forks. I use the same method for my Slow Cooker Shredded Mexican Beef so that there's no extra plate or bowl to clean up.
- Crock Pot Salsa Chicken can be stored in an airtight container in the refrigerator for up to 4 days making it terrific for meal prep.
- To make ahead and freeze, let the chicken cool completely in the fridge then place it in a freezer-safe container or bag. To serve, let it thaw overnight in the fridge then heat on the stovetop or in the microwave.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition