Home > Dinner > Salsa Chicken Crockpot Salsa Chicken Crockpot January 6, 2024 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. Reasons To Love Salsa Chicken Crockpot: Easy “dump and Forget” meal: Perfect for busy days. Meal prep friendly: Versatile for varied weekly meals that need to last all week. Protein-rich and tasty: Flavorful, protein-packed chicken. Nutritious: Balanced with protein, veggies, and spices. Versatile pairings: Great with various sides. QUICK TIP Crock-Pot® is the registered trademark for a slow cooker made by Newell Brands. We refer to it generically, though, and any slow cooker that meets the basic size requirements will work just fine in our recipes. We respect the Crock-Pot brand and its accompanying trademark. Salsa Chicken Crockpot Ingredients Salsa: Choose your favorite for the base flavor. Chicken thighs: Thighs are best for flavor and texture. Spices: A homemade blend for a flavorful boost. Serving Suggestions If you’re meal-prepping this Salsa Chicken in the Crockpot, knock out some sides to go along with it for the week! I usually make a big batch of white or brown rice, a bowl of Cilantro-Lime sauce, and roasted corn and peppers, to which I add some beans. Then it’s all about toppings: Fresh lime and/or cilantro: For a zesty, fresh touch. Guacamole or ripe avocado: Adds creaminess. Cheese: Melts beautifully into the warm chicken. Sour cream: For a cool, tangy finish. Re-Purpose Crockpot Salsa Chicken Leftovers In: Tacos and burritos: Or a big burrito bowl! Salads: Top with Cilantro Lime Dressing Wraps: With veggies and this creamy sauce. Quesadillas: Mixed with cheese. Sandwiches and sliders: With some slaw. Soups and stews: For heartiness. Rice bowls: With veggies and sauce. Omelets and frittatas: In eggs for breakfast. Pizza: As a topping. How To Make Salsa Chicken Crockpot Add ingredients: Place salsa, chicken, and spices in the slow cooker and mix. Cook: Cover and cook until chicken is tender. Shred chicken: Remove, discard fat, and shred. Return to pan: Return chicken to the slow cooker and stir. Serve: Enjoy with your choice of sides and toppings. STORAGE Salsa Chicken Crockpot Storage Refrigerate: Store in an airtight container for up to five days–a full week’s worth of meals! Freeze: Freeze in freezer-safe bags or containers for up to three months. Reheat: Thaw if frozen; reheat in the microwave or on the stove until warm. QUICK TIP Divide this dish into meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce and toppings. More Easy High-Protein Recipes Indian Ground Turkey Bowls Honey-Garlic Chicken Thighs Chicken Meatballs Greek Ground Turkey Crockpot Chicken Stew FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Salsa Chicken Crockpot 5 from 2 votes - Review this recipe Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. SAVE TO RECIPE BOX Print Recipe Salsa Chicken Crockpot 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. Course Dinner, Main Course Cuisine American, Healthy Keyword Salsa Chicken Crockpot Prep Time 15 minutes minutes Cook Time 3 hours hours 30 minutes minutes Total Time 3 hours hours 45 minutes minutes Servings 5 -6 servings (as part of a meal with rice/toppings) Chelsea Lords Calories 358kcal Author Chelsea Lords Cost $12.98 Equipment6 quart slow cooker Ingredients▢ Olive oil cooking sprayAdd To Slow Cooker▢ 1 jar (16 oz) salsa▢ 2 lbs. boneless, skinless chicken thighs (Note 1)▢ 1 teaspoon each: ground chili powder and cumin▢ ½ teaspoon each: paprika, garlic powder, and onion powder▢ ¼ teaspoon dried oregano▢ 1 tsp salt and ¼ tsp pepperFor Serving, Optional:▢ 1 can (15.5 oz) black beans, drained & rinsed▢ Roasted Corn & Peppers (Note 2)▢ Cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or ripe avocado, sour cream, cheddar cheese (Note 3) InstructionsPREP: Generously spray a large (6-quart) slow cooker with cooking spray.SLOW COOKER: Combine all the ingredients listed under "For the Slow Cooker" in the prepared crockpot.COOK: Stir well to combine. Ensure chicken is submerged in liquid as much as possible. Cover and cook on high for 3½-5 hours, or on low for 4-6 hours-- until chicken shreds easily. Turn off the slow cooker.SHRED CHICKEN: Remove chicken, discard any fat, and shred the meat using two forks or dice with a knife.FINISHING: Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.OPTIONAL: Prepare roasted peppers and corn as a side (see Note 2).SERVE: The toppings seal the deal! Serve the chicken over cooked rice, topped with your choice of toppings such as lime, cilantro, cilantro-lime sauce, guacamole, sour cream, Cheddar cheese, etc. Video Recipe NotesNote 1: Chicken: Chicken thighs are recommended for more flavor and tenderness, but chicken breasts can also be used. Cut each breast into three even pieces. Watch timing carefully, because breasts dry out quickly! Note 2: Sides: Roasted peppers, corn, and black beans make great sides especially if meal prepping for the week. Follow this recipe (without optional toppings); thinly slice the peppers (instead of cutting into chunks) and toss black beans on the sheet pan after roasting. Note 3: Salsa: For convenience, use store-bought cilantro-lime sauce. Or prepare a homemade version (Cilantro Lime Sauce or this Healthy Cilantro-Lime Sauce). Nutrition FactsServing: 1serving | Calories: 358kcal | Carbohydrates: 27g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 757mg | Potassium: 992mg | Fiber: 9g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
