Chicken and Salsa Crockpot Recipe
This slow cooker salsa chicken is a simple, two-ingredient meal that makes flavorful shredded chicken perfect for tacos, burrito bowls, or enchiladas. Great for busy weeknights or prepping meals ahead for the week.
Ingredients
- 4 boneless, skinless chicken breasts about 2 1/2 pounds
- 1 (16 ounce) jar of salsa 2 cups
Instructions
- Place the chicken in an even layer in the bottom of the slow cooker.
- Pour the salsa over the chicken and cover with the lid.
- Cook on low for 4-5 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and shred it with meat claws or two forks.
- Return the shredded chicken to the slow cooker and stir well to combine with the salsa and juices.
- Serve warm over rice, in tortillas, or add to your favorite salad.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Let the chicken cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 194kcalCarbohydrates: 5gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 671mgPotassium: 754mgFiber: 1gSugar: 3gVitamin A: 408IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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