Crockpot Salsa Chicken
This easy crockpot salsa chicken uses just three ingredients and takes about two minutes to start. It’s a simple, high-protein dinner that can be used for tacos, burritos, bowls, salads, quesadillas, or taquitos all week.
Equipment
- crockpot
- potato masher
Ingredients
- 6 lbs organic chicken breast
- 1 32 oz jar of salsa
- 2 tbsp taco seasoning (optional but good)
Optional Add-Ins (stir in after cooking)
- 1 can black beans (rinsed)
- 1 can corn (rinsed)
- 2 tbsp lime juice
Instructions
- Place the chicken breast in the crockpot.
- Pour the salsa over the chicken, sprinkle the taco seasoning on top, and stir to evenly coat the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken using two forks or a potato masher and stir to combine with the salsa.
- If using optional add-ins, stir in the black beans, corn, and lime juice after shredding the chicken and allow them to warm through for about 5–10 minutes before serving.
Notes
This salsa chicken works great for tacos, burritos, bowls, salads, quesadillas, or taquitos.
Because this recipe makes a large batch, we usually eat it the first night as a choose-your-format dinner (tacos, bowls, or salads) and then use the leftovers to make Healthy Chicken Taquitos later in the week.
Storage
Store leftover salsa chicken in an airtight container in the refrigerator for up to 4 days.
This chicken also freezes well. Store in an airtight container or freezer bag for up to 2 months.
Smaller Portion
This recipe can easily be halved.
Estimated Macros (per serving)
Approximate:
Calories: ~275
Protein: ~42 g
Carbs: ~4–6 g
Fat: ~3–4 g
Protein: ~42 g
Carbs: ~4–6 g
Fat: ~3–4 g