Easy Slow Cooker Salsa Chicken

Easy Slow Cooker Salsa Chicken
- Total Time: 6 hours 5 minutes
- Yield: 8 Servings (6-7 cups shredded chicken) 1x
- Diet: Dairy-Free, Gluten Free, Gluten-Free
Description
Slow Cooker Salsa Chicken is one of my favorite meal prep staples. It’s packed with protein, requires almost zero prep (no chopping!) and makes the easiest addition to meals throughout the week. Simply toss everything into the slow cooker, let it do its thing and a few hours later you have flavorful shredded chicken ready for tacos, salads, tostadas, burrito bowls and more. Simple, versitle and a great way to make weeknight meals a little easier.
Ingredients
Units
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 cup Salsa
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Kosher Salt
Instructions
- Place the chicken into the bottom of the slow cooker. Top with spices, then pour salsa over the top.
- Cover and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours until the chicken is cooked through and tender.
- Using two forks, shred the chicken directly in the slow cooker. Stir to coat the chicken in the salsa and juices. Serve on tostadas, tacos and enjoy!
Notes
- Check doneness: Chicken should reach an internal temperature of 165°F.
- Adjust consistency: If there’s a lot of liquid after shredding, you can let the chicken sit uncovered for a few minutes or drain a little liquid if preferred. I actually like keeping those juices for flavor and moisture.
- Meal prep tip: Store shredded chicken with some of the salsa juices to keep it moist when reheating.
- Prep Time: 5 Minutes
- Cook Time: 6 Hours
- Category: Dinner, High Protein
- Method: Slow Cooker, Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4oz
- Calories: 175
- Sugar: 1g
- Sodium: 350mg
- Fat: 3g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 85mg

