Crock Pot Salsa Chicken
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)
Ingredients
- 3 boneless, skinless chicken breasts (about 2 lbs.)* $6.01
- 2 tsp chili powder $0.20
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 16 oz. salsa** $3.29
Instructions
- 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!
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Notes
*If using frozen chicken breast, be sure to thaw it completely before adding to the slow cooker. I love the way white meat chicken breast shreds, but if you're more of a thigh person you can definitely do this with thighs, too. Thighs are a bit more forgiving with the cooking time and the sauce will be extra rich!
**Salsa is the main flavor component for this recipe, so make sure you use a really good salsa. I love to use a smoky salsa to add even more depth of flavor. I used Kroger's Private Selection brand Taqueria Style Salsa, but you can use different salsa flavors to switch it up!
Nutrition
Serving: 0.75cup | Calories: 90kcal | Carbohydrates: 6g | Protein: 13g | Fat: 2g | Sodium: 573mg | Fiber: 2g