Crockpot Salsa Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts about 3–4 medium breasts; chicken thighs also work
- 1.5 cups chunky salsa fire-roasted or restaurant-style recommended; mild, medium, or hot to taste
- 1 packet taco seasoning about 1 oz; or use 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp garlic powder
- 1 lime (juiced, stirred in at the end)
- 2 tbsp fresh cilantro chopped, for garnish — optional
Instructions
- Place the chicken breasts in a single layer in the bottom of your slow cooker insert.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Pour the salsa over the top of the seasoned chicken, spreading it to coat evenly.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Using two forks, shred the chicken directly in the slow cooker insert. Toss the shredded meat thoroughly in all the salsa cooking juices at the bottom.
- Squeeze fresh lime juice over the shredded chicken and stir to combine. Taste and adjust seasoning if needed.
- Serve immediately in tacos, bowls, wraps, or stuffed peppers. Garnish with fresh cilantro if desired.
Notes
Storage: Store cooled shredded chicken with its juices in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat with a splash of water or broth to keep it moist. Freezer: Freeze in portioned airtight bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Variations: Stir in 4 oz cream cheese during the last 30 minutes for a creamy version. Add drained black beans and frozen corn in the last hour for a one-pot meal. Swap salsa verde for the jarred red salsa for a tangy, tomatillo-flavored alternative. Instant Pot method: Cook on HIGH pressure for 15 minutes with a natural release.