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Square overhead photo of slow cooker salsa chicken that has been shredded.
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Shredded Crockpot Salsa Chicken

An easy “set-it-and-forget-it” slow cooker dinner! This recipe for shredded Crockpot salsa chicken has 3 ingredients and needs just 5 minutes of prep. Toss defrosted chicken breasts, taco seasoning, and fresh or store-bought salsa into the slow cooker and let it work its magic. I’ve also included a few side dish options to turn the shredded chicken into a complete meal.
Course Main Course
Cuisine American, Mexican
Diet Gluten Free
Keyword slow cooker
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8
Calories 190kcal
Author Wendy Polisi

Ingredients

  • 2.5 pounds boneless skinless chicken breast or thighs
  • ¼ cup taco seasoning about 1 package
  • 1 ½ cups salsa about 16 ounces
  • For serving: jalapeños cilantro, shredded iceberg, shredded cheese, sour cream, avocado, lime juice
US Customary - Metric

Instructions

  • Sprinkle the chicken breast with the taco seasoning.
  • Arrange in the bottom of your crockpot.
  • Top with the salsa.
  • Cook over high heat for 3 hours or low heat for 6 hours.
  • Shred the chicken if desired.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1105mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg