Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. So ’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, t are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!
Crock pot salsa chicken has been around for ages. In fact, a fancier version of it has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!
How to Use Crock Pot Salsa Chicken
One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!
How to Store Leftovers
This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.
Recipe by Cook Good Recipes
This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it’s perfect for meal prep!
Servings: 6 (¾ cup each)
Prep time: 10 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 40 minutes
Ingredients
- ($6.01)
- ($0.20)
- ($0.05)
- ($0.05)
- ($3.29)
InstructionsÂ
- Place the chicken breasts in the slow cooker. Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
- Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
- Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
- Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot. Serve hot or refrigerate until ready to use. Add the salsa chicken to your favorite tacos, burritos, nachos, salads, and more!
Notes
*If using frozen chicken breast, be sure to thaw it completely before adding to the slow cooker.
Nutrition
Serving: 0.75cup Calories: 90kcal Carbohydrates: 6g Protein: 13g Fat: 2g Sodium: 573mg Fiber: 2g
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How to Make Crock Pot Salsa Chicken
Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.
Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).
Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.
Use two forks to shred the chicken and stir it into the sauce in the slow cooker.
Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!
A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!
Recipe by Cook Good Recipes
