Yield: 4 servings
Crockpot Salsa Chicken
5 minutes of prep is all you need for Crockpot Salsa Chicken. Plus, it only takes 4 simple ingredients to create flavorful and tender chicken. It's a perfect filling for tacos!
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons taco seasoning
- 1 16 oz jar salsa
- Juice of 1 lime
Instructions
- Place chicken in the crockpot. Sprinkle the top of the chicken breasts evenly with taco seasoning and then pour the salsa on top. Squeeze lime juice over the salsa.
- Cook on high for 4-6 hours or on low for 6-8 hours.
- Remove the chicken from the crockpot and place in a bowl. Use 2 forks to shred the chicken. (You can leave the chicken in the crockpot and shred as well; however, you will have a lot of juice with the chicken. I like to shred this particular chicken out of the crockpot because I use it for many different recipes, and I like to control the amount of juice (sauce) that I use on it.)
- Serve as desired!
Notes
Storage: Refrigerate leftovers for up to 5 days in an airtight container. Then you can reheat the chicken in the microwave or on the stove in a saucepan.
Freeze: Freeze for up to 6 months. Thaw overnight in the fridge for best results.
Nutrition
Serving: 1, Calories: 462kcal, Carbohydrates: 4g, Protein: 78g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 234mg, Sodium: 596mg, Fiber: 1g, Sugar: 1g