Crockpot Salsa Chicken: Zesty & Perfect for Tacos Recipe
Introduction
This Crockpot Salsa Chicken is a zesty and effortless meal perfect for busy days. Slow-cooked to tender perfection, it soaks up flavorful spices and salsa, making it ideal for tacos, burritos, or rice bowls.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups salsa (your choice of mild, medium, or hot)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Optional: ½ cup corn or black beans
Instructions
- Step 1: Place the chicken breasts in the crockpot. Pour the salsa and chicken broth over the chicken.
- Step 2: Sprinkle the taco seasoning, garlic powder, onion powder, and smoked paprika evenly over the top. Stir slightly to coat the chicken with the spices and salsa.
- Step 3: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easy to shred.
- Step 4: Use two forks to shred the chicken directly in the crockpot, then stir to combine it with the sauce.
- Step 5: Let the shredded chicken sit on the “warm” setting for 15 minutes to soak up the flavors before serving.
- Step 6: Serve in tacos, burritos, rice bowls, or as a topping for nachos. Add optional corn or black beans for extra texture and flavor.
Tips & Variations
- For a smoky twist, try adding a chipotle pepper in adobo sauce to the salsa before cooking.
- Using homemade taco seasoning lets you control the salt and spice levels to your preference.
- If you want thicker sauce, remove the chicken after shredding and simmer the sauce on high for 10-15 minutes before mixing back in.
- Add fresh cilantro and a squeeze of lime juice just before serving for a burst of freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chicken also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and tend to stay even more tender and juicy after slow cooking.
Is this recipe gluten-free?
It can be gluten-free if you use a gluten-free taco seasoning and salsa. Always check labels to be sure.
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Crockpot Salsa Chicken: Zesty & Perfect for Tacos Recipe
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes (low) or 2 hours 10 minutes to 3 hours 10 minutes (high)
- Yield: 6 servings 1x
Description
This Crockpot Salsa Chicken recipe is a zesty, flavorful dish perfect for tacos, burritos, and more. Slow-cooked to tender perfection with a blend of salsa, taco seasoning, and spices, this easy-to-make shredded chicken is ideal for busy weeknights or meal prep. Customize with mild, medium, or hot salsa to suit your taste buds and enjoy a versatile, crowd-pleasing meal base.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups salsa (your choice of mild, medium, or hot)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Optional: ½ cup corn or black beans
Instructions
- Prepare Ingredients: Begin by placing the boneless, skinless chicken breasts directly into the crockpot base, ensuring they are evenly spread out for consistent cooking.
- Add Salsa and Broth: Pour 2 cups of your chosen salsa over the chicken. Then, add ½ cup of chicken broth to the crockpot to help keep the chicken moist and infuse flavor as it cooks.
- Season the Chicken: Sprinkle 1 packet of taco seasoning (or 2 tablespoons of homemade taco seasoning), 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika evenly over the chicken and salsa mixture. Stir lightly to combine the seasonings and coat the chicken without displacing the pieces.
- Cook the Chicken: Cover the crockpot with its lid and cook on low for 4-6 hours or on high for 2-3 hours. The chicken is done when it is tender and easily shredded with forks.
- Shred the Chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it thoroughly with the sauce to absorb all the zesty flavors.
- Let it Rest: Allow the shredded chicken to sit on the “warm” setting for 15 minutes. This step lets the meat soak up more of the delicious sauce and enhances the overall flavor.
- Serve: Serve your crockpot salsa chicken warm as a filling for tacos, burritos, rice bowls, or as a topping for nachos. Optionally, mix in ½ cup corn or black beans before serving for added texture and nutrition.
Notes
- Use mild, medium, or hot salsa depending on your preferred spice level.
- For a thicker sauce, drain excess liquid before shredding the chicken.
- Add corn or black beans for extra texture and flavor.
- This dish stores well and is great for meal prepping; refrigerate leftovers up to 3-4 days or freeze for up to 3 months.
- Can be served with tortillas, rice, or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: crockpot salsa chicken, slow cooker chicken, shredded chicken tacos, easy chicken recipe, taco filling, dinner recipe, slow cooker chicken tacos
