Slow Cooker Salsa Chicken Recipe
Introduction
This Slow Cooker Salsa Chicken recipe is a simple, flavorful meal perfect for busy days. With just a few ingredients and minimal prep, you can enjoy tender, shredded chicken infused with zesty salsa and taco seasoning.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa
- 1 envelope taco seasoning (1 ounce)
Instructions
- Step 1: Place the chicken breasts in the bottom of the slow cooker in an even layer.
- Step 2: Sprinkle the taco seasoning evenly over the chicken, then pour the salsa on top.
- Step 3: Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Step 4: Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the sauce and serve warm.
Tips & Variations
- Use a chunky salsa for added texture or a smooth salsa for a creamier finish.
- Add a can of black beans or corn during the last hour of cooking for extra flavor and nutrition.
- Serve over rice, in tacos, or on a salad for versatile meal options.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase the cooking time and check the internal temperature carefully.
Can I make this recipe spicier?
Yes, choose a spicy salsa or add extra chili powder or jalapeños to the slow cooker before cooking for more heat.
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Slow Cooker Salsa Chicken Recipe
- Total Time: 4 hours 5 minutes to 6 hours 5 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Salsa Chicken is a simple, flavorful recipe featuring tender chicken breasts cooked low and slow with zesty salsa and taco seasoning. Perfect for a hands-off meal, the chicken becomes juicy and easily shreddable for tacos, burritos, salads, or bowls.
Ingredients
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa
- 1 envelope taco seasoning (1 ounce)
Instructions
- Prepare the slow cooker: Place the chicken breasts in an even layer at the bottom of the slow cooker to ensure even cooking.
- Add seasoning and salsa: Sprinkle the taco seasoning evenly over the chicken breasts, then pour the entire jar of salsa on top, covering the chicken completely.
- Cook the chicken: Cover the slow cooker. Cook on low heat for 4 to 6 hours or on high heat for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it thoroughly with the salsa sauce for maximum flavor.
- Serve: Serve the shredded salsa chicken hot as a filling for tacos, burritos, or over rice and vegetables.
Notes
- Use fresh chicken breasts or thawed frozen chicken breasts for best results.
- If you prefer less spicy, choose mild salsa and taco seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to let excess moisture evaporate.
- Add extra vegetables like onions or bell peppers before cooking for more texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 4 to 6 hours on low or 3 to 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken, salsa chicken, shredded chicken, taco chicken, easy chicken recipe, slow cooker dinner, Mexican chicken
