Slow cooker salsa chicken is on pretty heavy rotation here at Casa De Collins! I’ll be honest with you and tell you that I considered not sharing this recipe because I didn’t want my secret to get out about how easy it is to make!
I don’t just love this recipe because it’s easy. It’s also:
- Low carb / KETO approved
- Gluten Free (Be sure to use gluten free ingredients)
- Family friendly (everyone love its!)
- Can be made in advance
- Incredibly versatile
- 3 affordable ingredients
This recipe checks all the boxes of a busy cook including the most important one- It’s really yummy!
This is a great recipe for families or groups of friends because it doubles and triples well. You can make any amount of this recipe if you follow this approach:
Add any amount of boneless chicken breasts into the bottom on the slow cooker. Add one teaspoon of taco seasoning per chicken breast. Top chicken with enough salsa to cover the chicken. Use tongs to toss and coat the chicken in the salsa. Set the slow cooker to low for 4-6 hours. Take note- the more chicken, the longer it may take. That’s all there is to it. (I do like to periodically check on it to make sure everything is coated and positioned well.)
To tell if the chicken is done, use two forks and see if a piece easily shreds. If it does, it is done. If sauce is thin, removed the chicken from the slow cooker and place in a large bowl. Top with about 1/8 cup of fresh salsa, per chicken breast and then begin to fork shred. The concept here is that as you shred, the chicken will absorb all the fresh flavors of the salsa. However you do not want it to be too wet, just seasoned so use your judgement. You can always add more. If the sauce is thick enough from cooking, you can shred directly in the slow cooker in the sauce in cooked in. (This all depends on the consistency of the salsa and how long you cook the chicken for. Either way is fine!)
Once it is all shredded, it’s ready to eat as is or ready to use any way you can think of.
Here are just a few of the ways I like to use this chicken.
- Chicken Enchiladas (my favorite!)
- Tex-Mex salads (or topped on any salad)
- Wraps with lettuce, tomato & cheddar cheese (a side of sour cream or guac doesn’t hurt!)
- Hard shell or soft tacos (most common!)
- The ever reliable….quesadilla (who doesn’t love a quesadilla?)
When hosting Taco night, I rinse out the slow cooker and re-add the now shredded chicken, and set the slow cooker to “keep warm” until ready to use. I set up the taco bar and everyone can help themselves and build their own tacos!
- 3 Boneless chicken breasts
- 3 tsp Taco seasoning
- 1 jar salsa (enough to cover chicken breasts)
Lay the chicken breasts into the bottom of the slow cooker
Add 3 teaspoons of taco seasoning and enough salsa to cover the chicken.
Use tongs to toss and coat the chicken, then nestle back to submerge the chicken in the salsa.
Cook on low for -6 hours or until the meat shreads easily with a fork.
Remove chicken to a bowl and add about 1/2 cup of fresh salsa. Fork shred and let the chicken absorb the flavors of the fresh salsa.
This recipe doubles well.