Crock Pot Salsa Chicken

Crock Pot Salsa Chicken is juicy, tender, and easy too — all you need is chicken, salsa, and taco seasoning. Use the shredded chicken in tacos, nachos, salads and more!

Prep Time 5

Cook Time 4

Total Time 4 5

Course Main Course

Cuisine Mexican

Keyword dairy free, gluten free, low carb, low fat

Method Crock Pot

Servings

Calories 151kcal

Ingredients

2 lbs chicken breasts
16 oz salsa

For the Homemade Taco Seasoning:

1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano

Instructions

Place chicken breasts into the bottom of a 6-quart crock pot then sprinkle on Homemade Taco Seasoning ingredients and pour in salsa. Stir to combine then cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the chicken shreds easily with two forks. The shredded chicken will soak up the cooking liquid as it sits.
Use as desired — see notes for ideas.

Video

Notes

I like Clint's Mild Salsa, which is gluten free.
You may use 2 Tablespoons of my Large Batch Homemade Taco Seasoning Mix in place of the blend listed above.
Feel free to use boneless, skinless chicken thighs — or a mixture of thighs and chicken breasts — to equal 2lbs.
To store: cool the shredded chicken then scoop into a storage container with an airtight lid and refrigerate for 3-4 days.
To freeze: cool the shredded chicken then scoop into a gallon-size freezer bag, remove the air, seal, and freeze flat for up to 6 months. Thaw in the refrigerator.
To make freezer meal packs: add the uncooked ingredients into a gallon-size freezer bag then remove the air, seal, and freeze flat for up to 6 months. Thaw completely in the refrigerator before following recipe directions.
How to use the shredded salsa chicken:
- Nachos: dollop tortilla chips with shredded chicken and cheese then melt in the oven and load up with your favorite toppings.
- Tacos: fill crunchy taco shells with shredded chicken then add your toppings.
- Enchiladas: use the flavorful salsa chicken as the filling in Chicken Enchiladas.
- Burritos: roll salsa chicken with cooked rice, beans, salsa, and cheese in your favorite large tortilla.
- Tostadas: toast corn tortillas then spread with Creamy Pinto Beans, the shredded salsa chicken, and shredded cheese. Melt then dollop with guacamole.
- Soups: add the tex-mex chicken to Restaurant-Style Chicken Tortilla Soup to save yourself a step.
- Salads: chill the shredded chicken then add to lettuce with shredded cheese, black beans, tomatoes, green onions, and tortilla strips. Serve with a mixture of equal parts salsa and ranch dressing.
- Burrito Bowls: pair the shredded chicken with cilantro lime rice, black beans, and all the fresh fixins.
- Quesadillas: pair with shredded cheese and tortillas then crisp to a golden crunch. Dip in a mixture of equal parts salsa and guacamole.

Nutrition