Description

An easy and flavorful Crockpot Salsa Chicken recipe made with tender shredded chicken slow-cooked in salsa and spices. Perfect for tacos, rice bowls, or meal prep.

Ingredients

1 ½ lbs boneless, skinless chicken breasts

1 (16 oz) jar salsa (your preferred spice level)

1 packet taco seasoning

1 (15 oz) can black beans, rinsed and drained (optional)

1 cup corn (optional)

4 oz cream cheese or 1 cup shredded cheddar (optional)

Juice of 1 lime

Fresh cilantro, for garnish

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Instructions

Place chicken in the bottom of the slow cooker.
Pour salsa over chicken, sprinkle taco seasoning, and add beans and corn if using.
Cover and cook on low for 5–6 hours or high for 3 hours.
Shred the chicken with two forks and stir to combine.
Stir in cream cheese or shredded cheese if desired; cook until melted.
Garnish with lime juice and cilantro before serving

Notes

Use mild or hot salsa depending on your spice preference.

Add bell peppers or onions for extra veggies.

Freezes beautifully store for up to 3 months.

Serve in tacos, over rice, or on nachos.

Prep Time: 5 minutes
Cook Time: 5 hours
Category: Dinner / Main Dish
Method: Slow Cooker
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 5
Sodium: 780
Fat: 11
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 14
Fiber: 3
Protein: 37
Cholesterol: 95