3-Ingredient Slow Cooker Salsa Chicken
A family favorite, this 3-ingredient slow cooker salsa chicken recipe is as simple as it gets while still being so incredibly delicious. No chopping or ingredient prep is involved!
Servings: 6
Calories: 159kcal
Equipment
- Slow Cooker
Ingredients
- 3 Chicken Breasts Boneless and skinless. Thighs may also be used.
- 1 packet Taco Seasoning Or two tablespoons of homemade taco seasoning, or 1.5 tablespoons of chili powder.
- 1 teaspoon Salt
- 1.5 cups Salsa
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker and sprinkle the salt and seasoning mixture evenly over the chicken breasts.
- Add the Salsa: Pour the salsa over the chicken, ensuring all the chicken is well-covered.
- Cook: Cover and cook on low for 4-6 hours, or until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the salsa and juices.
- Garnish: Before serving, sprinkle the shredded chicken with fresh chopped cilantro and lime juice if you wish.
- Serve: Serve the salsa chicken over rice, in tacos, or with your favorite sides.
Notes
- To properly store the Slow Cooker Salsa Chicken, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days.
- To freeze, portion the shredded salsa chicken into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet or microwave until heated through.
Nutrition
Calories: 159kcal | Carbohydrates: 8g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1416mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 893IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
