Crockpot Salsa Chicken
Crockpot salsa chicken is full of Southwest flavor and easy to make in the slow cooker! Serve juicy shredded salsa chicken over rice or as a filling in burritos, tacos, enchiladas, and more.
Servings: 7
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (see note)
- 1 pound boneless skinless thighs
- 2 cups (16 oz) chunky salsa (the jarred variety works better than fresh refrigerated salsa)
- 2 tablespoons taco seasoning (or a 1 to 1.25 oz package)
- 1 cup finely diced red bell pepper, optional (about 1 bell pepper)
- 1 cup finely diced onion, optional (about 1 small onion)
- 1 tablespoon fresh lime juice, optional
- ¼ cup minced fresh cilantro, optional (more for topping)
- rice, tortillas, or chips for serving
- cheddar cheese, scallions, fresh tomatoes, avocado and/or sour cream for topping
Instructions
- Put chicken, salsa, red pepper (if using), onion (if using), and taco seasoning in slow cooker. Stir to combine.1 ½ pounds boneless skinless chicken breasts, 1 pound boneless skinless thighs, 2 cups (16 oz) chunky salsa, 2 tablespoons taco seasoning, 1 cup finely diced red bell pepper, optional, 1 cup finely diced onion, optional
- Cook on low for 6 hours, or until chicken is done (when the internal temperature of the chicken reaches 165ºF as measured with an instant read thermometer).
- Remove chicken, shred using two forks, and return to slow cooker. Add lime juice and cilantro, if using.1 tablespoon fresh lime juice, optional, ¼ cup minced fresh cilantro, optional
- Serve over rice, tortillas, or chips with desired toppings.
Video
Notes
- Chicken: You may use all dark or all white meat, whatever you prefer, as long as it's boneless.
- Super simple option: If you want to REALLY simplify this recipe, you can make salsa chicken with just the chicken and the salsa, and omit all other ingredients.
- Bulk it up: If you want to make this more substantial, add 1 can (15-ounce) black beans, rinsed and drained and 1 can (15-ounce) corn kernels, drained, to the chicken after shredding. Cook for an additional 30 to 60 minutes or until heated through.
- Nutrition note: Nutrition information is based on crockpot ingredients only, not garnishes or what you choose to serve it with.
Nutrition
Serving: 1cup | Calories: 226kcal | Carbohydrates: 9g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 717mg | Potassium: 794mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
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