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Crock-Pot Salsa Chicken

Crock-Pot Salsa Chicken

Effortless and flavorful shredded chicken perfect for tacos, burritos, or topping nachos. Simply dump ingredients in the slow cooker and let it work its magic.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lb Boneless, skinless chicken breasts
  • 16 oz Salsa (medium heat recommended) Your favorite jarred salsa
  • 1 oz Taco seasoning mix One standard packet
  • 4 cloves Garlic Minced
  • 1 tsp Cumin
  • 0.5 tsp Salt Or to taste
  • 0.25 tsp Black pepper

Method
 

Instructions
  1. Place the chicken breasts in the bottom of a 5-6 quart slow cooker.
  2. In a medium bowl, whisk together the salsa, taco seasoning, minced garlic, cumin, salt, and black pepper until well combined.
  3. Pour the salsa mixture evenly over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
  4. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked (internal temperature of 165°F/74°C).
  5. Remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Use two forks to shred the chicken thoroughly.
  6. Return the shredded chicken to the slow cooker and toss it well with the remaining cooking liquid/sauce until it is fully coated and moist. Stir gently for 5 minutes to allow the flavors to meld.
  7. Serve hot over rice, in tortillas for tacos, or however desired.

Notes

This recipe freezes beautifully. For best results and deeper flavor integration, cook low and slow. If the mixture seems too liquidy after shredding, you can remove the lid for the last 30 minutes of cooking on HIGH to let some moisture evaporate.