Cooking Time:
8 hoursServings:
10-12
Ingredients
5-6 boneless, skinless chicken breasts2 jars of salsa (mild to hot for desired taste) (I use one mild and one mediium as we don't like our chicken too hot.)
I love Slow Cooker Salsa Chicken for so many reasons. It’s super easy to make and it’s really versatile. I’ve used the shredded chicken to make taco salads, in dishes like tacos and quesadillas, and even in eggs for breakfast! This is one you will want to make enough to have leftovers because it freezes well too. Enjoy!
- Place 5-6 boneless, skinless chicken breast in the slow cooker.
- Pour two jars of salsa over breast and turn on low for 8 hours. (mild to hot salsa for your desired taste.)
- Remove chicken from the slow cooker and shred by pulling apart with two forks or a Meat Rake.
- Once all piece of chicken are shredded place back in the salsa to use in many of your favorite mexican recipes.
Note: Can use for salads, chicken tacos, chicken enchiladas, chicken burrito, and many of your favorite casseroles. Make ahead and freeze in individual containers!
Variation: Can add green chilies, onions or even taco seasoning for added flavor.
Happy Crocking!
XOXO,
Jenn
Try this with 1 jar of salsa.. 1 can of cream of mushroom and 1 taco packet.. Cook for about 6 hours on high and then the last half hour add sour cream… And serve over rice
I do a whole bag of frozen skinless chicken breast, a cup of brown rice, a can of black beans and two 16 oz jars of salsa! It’s amazing!
And top with shreedded cheese
I also add one can of drained and rinsed black beans, and sometimes I also add one 8 oz. bag of shredded cheddar. Fabulous recipe! So fast and easy, and you can use the mixture in so many ways! Everyone in my house loves it, especially when I put the mixture into soft tortilla shells, add a dollop of sour cream, and roll them up.
What size are the jars?
Hi LuAnn! I use 16oz. jars of salsa. You can use more/less based on your taste. I usually get the jarred Tostitos salsa in the chip aisle.
Crocking the chicken this long doesn’t dryi t out?? Sounds delish, and I am going to make it this week!!
It doesn’t take 8 hours on low. It’s ready in 5 hours. If you use chicken breast that are frozen, it might take a little longer.
Hi Steven, it may vary depending on your slow cooker. I’ve found that slow cookers vary in the way they crock, but it is always best to use a meat thermometer to test your meat as to when it is done. Thank you for your feedback, and Happy Crocking!
Donna… It is not dry, and delish! Happy Crocking!
I have added frozen corn and a can of black beans along with the two jars of salsa. First night we had it over rice, then the leftovers were made into burritos. Delicious!
Would love to hv easy crockpot recipes that r Gluten Free n Dairy Free
My family loves it with homemade pico de gallo (chopped tomatoes, onion, cilantro, lime & salt) & a bag of frozen spinach. It is so yummy!!
Do you put the chicken in thawed or frozen?
Kristina, I put the chicken in thawed, but I am sure if frozen it will work find, you would just want to add additional crocking time. Happy Crocking!
How many hours do you think it would need to cook if put in frozen? High or low? Thanks!
If frozen Sara you may want to adjust for about an hour on Low, but then again maybe not. Slow Crocking is always the best, but if you crock on High you would want to check it in 4-5 hours on High. Hope this helps, and Happy Crocking!
It is absolutely NOT safe to put frozen poultry or meat into a slow cooker. You need to thaw it first. If you don’t, you run the risk of the meat not reaching a high enough internal temperature during its cooking time, to ensure that it kills any potential bacteria that may be present. If you look on any food safety website, you will see information that will confirm what I’m saying. Here’s a link to one such site: http://www.extension.umn.edu/food/food-safety/preserving/safe-meals/slow-cooker-safety/
Made this tonight it was delicious. Will make it again!
Use a handmixer to shred! You’re welcome.