Crockpot Salsa Chicken

Crockpot Salsa Chicken is my go-to dish when I need an effortless recipe for lunch, dinner or meal prep. This flavorful, easy-to-shred chicken comes together with just 5 minutes of prep and a few simple ingredients. It's perfect for making tacos, burritos, quesadillas or even topping a salad.

Course Main Course

Cuisine Mexican

Diet Gluten Free, Low Calorie

Prep Time 5

Cook Time 8

Total Time 8 5

Servings (1 cup) servings

Calories 298

Author Kim

Ingredients

2 pounds boneless, skinless chicken breast*
2 teaspoons taco seasoning
2 cups favorite salsa
2 tablespoons fresh cilantro
2 tablespoons lime juice

Instructions

Season the chicken breasts on all sides with taco seasoning and rub to coat.
Place the chicken in the slow cooker and pour the salsa over the top.
Add the cilantro and lime juice; toss chicken to coat.
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Once cooked, shred chicken and add back to the slow cooker to toss with remaining salsa and juices.
Serve immediately, or refrigerate in an airtight container for up to 5 days.

Video

Notes

*Chicken thighs work great too.

Storage. Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for up to about 6 days.
Freezing. Allow the chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you're ready to enjoy, thaw in the refrigerator before reheating.
Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.

Nutrition