Easy Slow Cooker Salsa Chicken
This 3-ingredient "dump and go" chicken is the ultimate weeknight hero. The meat becomes tender enough to fall apart with a fork, making it perfect for tacos, burrito bowls, nachos, or salad toppings. It is healthy, high-protein, and practically effortless.
Equipment
- 1 Slow Cooker (6 quart or larger) Leave blank or add "Crockpot"
- 2 Forks For shredding chicken
- 1 Tongs To transfer chicken
Ingredients
- 2 lbs | Boneless Skinless Chicken Breasts
- 1 packet | Taco Seasoning | Low sodium preferred
- 1 jar 16 oz | Chunky Salsa
- 1/2 cup | Chicken Broth | Optional, use if you prefer a saucier consistency
- Fresh Cilantro | Garnish
Instructions
- Prep: Place the chicken breasts (or thighs) at the bottom of the slow cooker insert.
- Season: Sprinkle the taco seasoning evenly over the raw meat.
- Combine: Pour the entire jar of chunky salsa over the top of the chicken. If adding broth, pour it in around the sides now.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The internal temperature should reach 165°F (74°C).
- Shred: Remove the chicken to a plate (or shred directly in the pot to save dishes) and shred the meat using two forks.
- Serve: Stir the shredded chicken back into the juices in the slow cooker to absorb the flavor. Serve immediately on tortillas or over rice.
Notes
- Frozen Chicken: It is generally recommended to thaw chicken before placing it in a slow cooker for food safety reasons to ensure it doesn't spend too much time in the "danger zone" temperatures.
- Spice Level: Use mild, medium, or hot salsa to easily control the spice level of the dish without extra ingredients.
- Storage: Keeps well in an airtight container in the fridge for up to 4 days, or frozen for 3 months.