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–+ servings
crockpot salsa chicken in a ceramic serving dish
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Easy Crockpot Salsa Chicken

An incredibly versatile, budget-friendly, and effortlessly prepared Mexican crockpot salsa chicken.
Course Dinner, Lunch, Main Course
Cuisine american, western, Tex-Mex
Diet Gluten Free, Low Fat
Prep Time 2 minutes
Cook Time 4 hours
Total Time 4 hours 2 minutes
Servings 4 servings
Calories 254kcal
Author Bintu Hardy

Equipment

Ingredients

  • 1 pound (450g) boneless skinless chicken breasts
  • 2 Cups (500ml) salsa
  • 1 tablespoon fajita or taco seasoning optional

Instructions

  • Place chicken breasts in a crockpot.
  • Top with fajita seasoning or taco seasoning if using, followed by the salsa.
  • Cover and cook on high for 4 hours.
  • Take chicken out and shred. Reduce salsa if you wish.
  • Return chicken to crockpot and stir everything together.

Notes

  • Cook for a shorter time if you want chicken that you can slice instead of shredded chicken.
  • If you want a thicker Chicken Salsa meal, you can remove some salsa liquid when shredding the chicken.
  • Put the chicken in a bowl and use a hand mixer or your stand mixer to shred it easily.
  • Check the internal temperature of your chicken with a meat thermometer to ensure the temperature has reached 165 degrees F / 74 degrees C.
  • I prefer to use smooth, blended salsa for this simple recipe.
  • When reheating, you may want to add some extra salsa to help prevent the chicken from drying out.
  • To stick to Keto, Paleo, and Whole30 dietary guidelines, check the ingredients in your taco seasoning, fajita seasoning, and store-bought salsa.
  • Storage - Store in an airtight container in the fridge for up to 3-4 days. 
  • There are 0 Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 254kcal | Carbohydrates: 29g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 3180mg | Potassium: 1632mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2134IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 2mg