Slow Cooker Salsa Chicken for Tacos

This Crock Pot Salsa Chicken is my go-to healthy weeknight meal: fast, simple, and made with just two main ingredients.

Note: This post first appeared on February 3, 2014 and has been refreshed with new photos. The recipe itself remains the same—easy, reliable, and delicious.

When I plan meals for a busy week, Crock Pot Salsa Chicken is one of the first recipes I reach for. It’s low in calories (depending on the salsa you choose), packed with flavor, and requires minimal prep. Just arrange chicken breasts in the slow cooker, season with salt and pepper, pour over your favorite salsa, and let the crock pot do the work. In about 4–5 hours on low you’ll have tender, shreddable chicken that’s moist and flavored throughout.

The shredded chicken is incredibly versatile. I often serve it on a bed of greens so the salsa doubles as a light dressing, but it’s equally good over brown rice, tucked into a whole-wheat bun, wrapped in a tortilla, or mixed into grain bowls with black beans, peppers and avocado. If you want a little extra depth, sprinkle in cumin and chili powder before cooking or stir them into the shredded chicken before serving.

One small tip: slow cooking can produce extra liquid. I like to remove the chicken, reserve the salsa solids, and discard most of the excess cooking liquid before shredding. Then mix the shredded chicken back with the strained salsa so the texture and flavor are just right. The result is juicy, well-seasoned chicken perfect for lunches or dinners all week.

Crock Pot Salsa Chicken

Ingredients

• 4 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 cups of your favorite salsa

Instructions

1. Place the chicken breasts in the crock pot in a single layer. Season lightly with salt and pepper.
2. Pour the salsa evenly over the chicken so each piece is covered.
3. Cover and cook on the low setting for 4 to 4 1/2 hours, until the chicken is tender and easily shredded.
4. Remove the chicken to a bowl. Strain and reserve the salsa solids (discard or reduce the excess cooking liquid to concentrate the flavor).
5. Shred the chicken with two forks, then stir in the reserved salsa solids until well combined. Serve warm.

Notes & Tips