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Crockpot Salsa Chicken Recipe

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4.1 from 57 reviews

  • Author: Emma
  • Total Time: 2 hours 5 minutes (using tenders on high) up to 8 hours 5 minutes (using breasts on low)
  • Yield: 10 servings 1x

Description

This Crockpot Salsa Chicken is a simple, flavorful, and hands-off recipe perfect for busy days. Tender chicken cooked slowly in a mix of taco seasoning and salsa creates a juicy, shred-ready dish that can be enjoyed in tacos, salads, or as a main course. The addition of fresh lime juice adds a bright finish to the dish.

Ingredients

Scale

Chicken

  • 2 pounds chicken tenders or breasts

Seasoning

  • 1 ounce taco seasoning packet

Salsa & Finishing

  • 2 cups salsa
  • 1 lime, juiced

Instructions

  1. Add Chicken to Crockpot: Place the chicken tenders or breasts into the bottom of the crockpot ensuring they are spread out evenly.
  2. Season the Chicken: Sprinkle the taco seasoning packet evenly over the chicken to coat it thoroughly for the best flavor infusion.
  3. Add Salsa: Pour the salsa over the chicken and seasoning, covering the chicken pieces as much as possible.
  4. Cook the Chicken: For chicken tenders, cook on high for 2 hours or on low for 4 to 6 hours. For chicken breasts, cook on high for 4 hours or on low for 7 to 8 hours. The chicken should be cooked until it’s tender and easily shredded.
  5. Shred the Chicken: Use two forks, your clean hands, or even a hand mixer to shred the chicken directly in the crockpot, mixing it with the salsa and juices.
  6. Add Lime Juice: Squeeze the fresh lime juice over the shredded chicken to add brightness and enhance the flavors.
  7. Serve and Enjoy: Serve your shredded salsa chicken warm, perfect for tacos, burritos, salads, or rice bowls.

Notes

  • You can use either chicken tenders or breasts depending on your preference; tenders cook faster.
  • Shredding the chicken with a hand mixer saves time and effort.
  • Serve with tortillas, rice, or a fresh salad for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
  • If you prefer less liquid, spoon out some of the salsa juice before shredding.
  • Prep Time: 5 minutes
  • Cook Time: 2 hours (tenders on high) or 4-6 hours (tenders on low); 4 hours (breasts on high) or 7-8 hours (breasts on low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

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Find it online: https://therecipeshome.com/crockpot-salsa-chicken-recipe-2/