Crockpot Salsa Chicken (4 ingredients!)
Fall apart tender and perfectly seasoned, crockpot salsa chicken is a 4 ingredient recipe that is perfect for busy nights! Use it up in tacos, burrito bowls, or enjoy as is.
- 2 lbs boneless chicken breasts see note 1
- 2 cups salsa
- 1 tablespoon cumin
- 1 tablespoon chili powder see note 2
Assemble- in the insert of your slow cooker, stir together the salsa, chili powder and cumin. Mix until the spices are dissolved, then add the chicken. Use tongs to turn the chicken until evenly coated in the liquid.
Cook- Place the lid on the slow cooker, and set the slow cooker on low for 3-4 hours (for chicken breasts) or 5-6 hours (for chicken thighs).
Shred- When the chicken has cooked through, transfer it to a clean bowl using tongs. Use an electric hand mixer or two forks to shred the chicken.
Serve- Toss the chicken back in the cooking liquid until evenly coated. Enjoy immediately, or store for later.
1- roughly 4-5 large chicken breasts; you may swap for 2 lbs of boneless skinless chicken thighs (increase cook time to 4-5 hours on low)
2- this refers to a mild, paprika-based blend that should be found in the spice aisle of your grocery store; do not use pure powdered chilies
3- nutritional information is for 4 oz of chicken; roughly ½ a breast or ½ cup shredded chicken.
Cooking a half batch
If you wish to cut the recipe in half, you'll need to use a small (2.5 quart) slow cooker, otherwise the liquid will be too thin, may not cover the chicken, and it can end up dry.
Cool completely, then portion out into an air tight container. Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
Heat in the microwave until steaming hot, or heat in a pan over medium heat, using tongs to stir and turn the chicken for 5 or so minutes; until steaming hot.
Crockpot freezer meal
- Combine the chicken, salsa, chili powder and cumin in a ½ gallon or larger freezer bag or silicone bag, or an 8 cup meal prep container. Stir to combine, and squeeze out as much air as possible.
- Freeze for up to 3 months.
- Thaw completely, then cook as directed above on the recipe card.
Serving: 0.5cup (note 3) | Calories: 219kcal | Carbohydrates: 5g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 547mg | Potassium: 467mg | Fiber: 1g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 1.2mg | Calcium: 42mg | Iron: 1.8mg