Easy Salsa Chicken (Crock Pot/Slow Cooker Recipe)
This slow cooker salsa chicken recipe is perfect for taco night! Made with just a few simple ingredients, including your favorite salsa.
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons cumin
- 1 ½ teaspoons oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2.5 cups chunky salsa
- 10 ounces Rotel tomatoes , optional, or fire roasted tomatoes
Instructions
- Place the chicken breasts into the crockpot.
- In a small bowl, mix together the cumin, chili powder, garlic powder and oregano.
- Sprinkle the seasonings over the top of the chicken breasts.
- Pour salsa and diced tomatoes over the top of the chicken.
- Place the lid on your slow cooker. Cook on low for 5 hours, or on high for 2.5 hours. I recommend cooking on low heat if you have the time.
- Use an instant read thermometer to check the internal temperature of the chicken. When it's at least 165 degrees Fahrenheit and shreds easily, it's done.
- Use tongs to transfer chicken into a large bowl. Shred chicken with two forks or a hand mixer.
- After the chicken is shredded, return it to the crockpot. Using tongs, toss the shredded chicken with the sauce until evenly coated.
- Allow the shredded chicken to rest in the salsa mixture on low heat, uncovered, for 15-20 minutes before serving.
- Serve warm
Notes
Both lime juice and cilantro are great additions to this recipe, but I recommend adding them towards the end of the cook time to preserve their fresh flavor.
I think the low and slow option (cooking on low for 5 hours) gives the best results.
Double or triple this recipe if needed!
Serving: 1, Calories: 212kcal, Carbohydrates: 18g, Protein: 29g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 68mg, Sodium: 1690mg, Fiber: 6g, Sugar: 10g
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