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
Scale
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
