Crockpot Salsa Chicken
Tender shredded chicken slow-cooked in a smoky, tangy salsa sauce — an easy one-pot main course that's perfect for tacos, bowls, and meal prep.
Equipment
- 6-quart slow cooker
- cutting board
- two forks for shredding the chicken
- measuring spoons
- instant-read thermometer for checking that the chicken reaches at least 165°F
Ingredients
- 2 lb boneless, skinless chicken breasts
- 16 oz jar salsa (your preferred heat level)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- salt and black pepper, to taste
Instructions
- Lay 2 lb chicken breasts in the bottom of a 6-quart slow cooker and sprinkle evenly with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon smoked paprika.
- Pour the 16 oz jar of salsa over the top, making sure it covers most of the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 to 2.5 hours, until the chicken shreds easily with two forks and reads at least 165°F.
- Remove the chicken to a cutting board, shred with two forks, then return it to the slow cooker and stir through the sauce.
- Let sit uncovered for 5 minutes, taste and adjust the salt, then serve.
Notes
Store in an airtight container in the fridge for up to 4 days, or freeze with the sauce for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.