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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

  • Cooking Time:

    8 hours
  • Servings:

    10–12

Ingredients

5–6 bone­less, skin­less chick­en breasts
2 jars of sal­sa (mild to hot for desired taste) (I use one mild and one medi­ium as we don’t like our chick­en too hot.)

I love Slow Cook­er Sal­sa Chick­en for so many rea­sons.  It’s super easy to make and it’s real­ly ver­sa­tile. I’ve used the shred­ded chick­en to make taco sal­ads, in dish­es like tacos and que­sadil­las, and even in eggs for break­fast!  This is one you will want to make enough to have left­overs because it freezes well too. Enjoy!

  1. Place 5–6 bone­less, skin­less chick­en breast in the slow cook­er.
  2. Pour two jars of sal­sa over breast and turn on low for 8 hours. (mild to hot sal­sa for your desired taste.)
  3. Remove chick­en from the slow cook­er and shred by pulling apart with two forks or a Meat Rake.
  4. Once all piece of chick­en are shred­ded place back in the sal­sa to use in many of your favorite mex­i­can recipes.

Note: Can use for sal­ads, chick­en tacos, chick­en enchi­ladas, chick­en bur­ri­to, and many of your favorite casseroles. Make ahead and freeze in indi­vid­ual con­tain­ers!

Vari­a­tion: Can add green chilies, onions or even taco sea­son­ing for added fla­vor.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Laurie
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Laurie

Try this with 1 jar of sal­sa.. 1 can of cream of mush­room and 1 taco pack­et.. Cook for about 6 hours on high and then the last half hour add sour cream… And serve over rice

Kelly
Guest
Kelly

I do a whole bag of frozen skin­less chick­en breast, a cup of brown rice, a can of black beans and two 16 oz jars of sal­sa! It’s amaz­ing!

Laurie
Guest
Laurie

And top with shree­d­ded cheese

Katherine
Guest
Katherine

I also add one can of drained and rinsed black beans, and some­times I also add one 8 oz. bag of shred­ded ched­dar. Fab­u­lous recipe! So fast and easy, and you can use the mix­ture in so many ways! Every­one in my house loves it, espe­cial­ly when I put the mix­ture into soft tor­tilla shells, add a dol­lop of sour cream, and roll them up.

LuAnn
Guest
LuAnn

What size are the jars?

Donna Howard
Guest
Donna Howard

Crock­ing the chick­en this long doesn’t dryi t out?? Sounds del­ish, and I am going to make it this week!!

Steven Nahabedian
Guest
Steven Nahabedian

It doesn’t take 8 hours on low. It’s ready in 5 hours. If you use chick­en breast that are frozen, it might take a lit­tle longer.

Carrie
Guest
Carrie

I have added frozen corn and a can of black beans along with the two jars of sal­sa. First night we had it over rice, then the left­overs were made into bur­ri­tos. Deli­cious!

Wanda
Guest
Wanda

Would love to hv easy crock­pot recipes that r Gluten Free n Dairy Free

Psleo Crocker
Guest
Psleo Crocker

My fam­i­ly loves it with home­made pico de gal­lo (chopped toma­toes, onion, cilantro, lime & salt) & a bag of frozen spinach. It is so yum­my!!

Kristina
Guest
Kristina

Do you put the chick­en in thawed or frozen?

Sara
Guest
Sara

How many hours do you think it would need to cook if put in frozen? High or low? Thanks!

Candis
Guest
Candis

It is absolute­ly NOT safe to put frozen poul­try or meat into a slow cook­er. You need to thaw it first. If you don’t, you run the risk of the meat not reach­ing a high enough inter­nal tem­per­a­ture dur­ing its cook­ing time, to ensure that it kills any poten­tial bac­te­ria that may be present. If you look on any food safe­ty web­site, you will see infor­ma­tion that will con­firm what I’m say­ing. Here’s a link to one such site: http://www.extension.umn.edu/food/food-safety/preserving/safe-meals/slow-cooker-safety/

tee
Guest
tee

Made this tonight it was deli­cious. Will make it again!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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