Description
Tender, juicy shredded chicken slow-cooked with salsa and taco seasoning. This Crockpot Salsa Chicken is a simple, flavorful, and versatile recipe perfect for tacos, burrito bowls, salads, and more.
Ingredients
2 pounds chicken tenders or boneless skinless chicken breasts
1 ounce taco seasoning packet
2 cups salsa (mild, medium, or hot)
Juice of 1 lime
Instructions
- Place the chicken in the bottom of the crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the salsa over the seasoned chicken.
- Cook on High for 2 hours or Low for 4–6 hours if using chicken tenders. For chicken breasts, cook on High for 4 hours or Low for 7–8 hours.
- Once the chicken is cooked, shred it with two forks directly in the crockpot.
- Squeeze fresh lime juice over the shredded chicken, stir well, and serve warm.
Notes
Add canned black beans or corn for extra bulk.
Stir in cream cheese at the end for a creamier version.
Use hot salsa or diced jalapeños for extra heat.
Serve over cauliflower rice or in lettuce wraps for a low-carb option.
Rotisserie chicken can be used—just reduce the cook time accordingly.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in the microwave for 1–2 minutes or on the stovetop with a splash of water or salsa.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 126
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg
