If you’re craving a simple yet flavorful meal, this Easy Crockpot Salsa Chicken recipe is the answer. It’s perfect for busy days when you want a satisfying dinner without a lot of fuss.
With just a few ingredients, your trusty slow cooker will transform them into a tender, zesty dish that’s sure to please. Whether you’re serving it over rice, in tacos, or with a side of veggies, this recipe is a versatile winner that will quickly become a family favorite.
Let’s get cooking!
Steps
- Season the chicken with adobo or taco seasoning and place it in the slow cooker. Add jarred salsa, garlic powder, and half of the ground cumin on top.
- Cover the slow cooker and cook on low for 4 hours if using chicken thighs, or 2 to 3 hours if using chicken breasts.
- Once cooked, remove the chicken and place it on a large plate. Use two forks to shred the chicken, reserving the cooking liquid in a separate bowl.
- Return the shredded chicken to the slow cooker, season with salt to taste, and add the remaining cumin.
- Pour ¾ cup of the reserved liquid back into the slow cooker, cover, and keep warm until ready to serve.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat, or chicken breasts
- 1 cup of jarred salsa, such as Tostitos or any preferred brand
- 1/2 teaspoon adobo seasoning or taco seasoning
- 3/4 teaspoon ground cumin, divided (omit if using taco seasoning)
- 1/4 teaspoon garlic powder
Nutritional Values
Calories: 1122 kcal | Carbohydrates: 18 g | Protein: 180 g | Fat: 48 g | Saturated Fat: 3 g | Cholesterol: 762 mg | Sodium: 1890 mg | Fiber: 6 g
FAQ
- Is it okay to use frozen chicken in a slow cooker?
- According to the USDA, you should not use frozen chicken in a slow cooker. Always ensure that meat or poultry is thawed before cooking it in a slow cooker.
- What types of chicken are best for Crock Pot Salsa Chicken?
- The recipe works well with boneless, skinless chicken thighs or breasts. If using bone-in thighs, remove the skin and extend the cooking time by one hour.
- How should I store leftover salsa chicken?
- Store the cooked chicken in an airtight container in the refrigerator for up to four days, or freeze it for up to three months. Thaw frozen chicken overnight in the fridge before reheating.
- How can I serve Crock Pot Salsa Chicken?
- This versatile dish can be served in various ways, such as over cilantro lime rice, inside tacos or burritos, as a filling for pupusas, or on top of nachos and tostadas.
- Can I prepare Crock Pot Salsa Chicken in advance?
- Yes, you can double the recipe and freeze half for future use. The cooking time remains the same at four hours on low, even if you double the meat quantity.
Tips
- Choose the Right Cut: Opt for boneless, skinless chicken thighs for a juicier result, but chicken breasts work too. If using bone-in thighs, remove the skin and extend the cooking time by an hour.
- Spice It Up: Enhance the flavor by adding spices like adobo, taco seasoning, cumin, chili powder, or garlic powder, since the salsa already provides a good base of flavor.
- Shredding Made Easy: After cooking, shred the chicken with two forks and mix it back into the reserved cooking liquid to keep it moist and flavorful.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months for easy meal prep.
Equipment
- Slow Cooker (e.g., 6-Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker)
- Meat Shredding Claws (optional for shredding chicken)
