Crockpot Salsa Chicken
The easiest chicken recipe ever also happens to be the tastiest! This versatile, easy, 3-ingredient recipe is so simple to make and can be served over rice, in tacos, on salads, and in so many other ways.
Servings: 6 servings
Calories: 196kcal
Ingredients
- 2 pounds boneless, skinless chicken breast or chicken thighs
- 2 tablespoons taco seasoning
- 16 ounces salsa 1 jar
Instructions
- Place the chicken in the bottom of the crockpot.
- Season chicken with taco seasoning, then pour the salsa over the chicken.
- Cover the slow cooker and cook on low for 3-3½ hours, or until chicken is cooked through.
- Once done, shred the chicken and mix back into the juices in the crockpot.
Notes
How to Store: Store leftovers in an airtight container or zip-top storage bag in the fridge for 3-4 days.
How to Freeze: This Crockpot Salsa Chicken recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.
How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating. Or you can cover it with tin foil and place into the oven to reheat.
How to Scale: This recipe can easily be doubled if you are feeding a crowd (I recommend using a large Crock Pot) or halved for smaller portions.
Nutrition
Calories: 196kcal | Carbohydrates: 6g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 754mg | Fiber: 2g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg