Crockpot Salsa Chicken
Two-minute dump-and-go chicken cooked in salsa and taco seasoning, then shredded for tacos, burritos, nachos or rice bowls.
- Crockpot
- Slow cooker
- Chicken
- Dinner
- 245 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb boneless skinless chicken thighs, or breasts
- 16 oz jarred salsa, one jar, medium or hot
- 1 packet taco seasoning, 1 oz, or 3 tbsp homemade
- 1 lime, juiced, at the end
- 1/4 cup fresh cilantro, chopped, optional
- tortillas, rice, cheese, sour cream and avocado, to serve
Gear
- Slow cooker, 4 to 6 quart
- Two forks
- Slotted spoon
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Steps
Step 1: Put the chicken in the slow cooker, sprinkle the taco seasoning over it, and pour the salsa on top.
Step 2: Cover and cook on Low 4 hours or High 2 hours, until the chicken reads at least 165°F and shreds easily.
Step 3: Shred the chicken right in the pot with two forks. Stir in the lime juice and cilantro.
Step 4: If it's soupy, cook uncovered on High 15 to 20 minutes to thicken. Serve in tortillas, over rice, or on chips with cheese.
Swaps
- Salsa: Salsa verde makes a tangy green version.
- Extras: Add a drained can of black beans and a cup of frozen corn for the last 30 minutes.
- Creamy: Stir in 4 oz of cream cheese at the end for a creamy filling.
Tips
- Thighs stay juicier, but breasts work if you check them early.
- Save the leftover cooking liquid. It’s great for cooking rice the next day.
- This freezes well in portions for quick lunches.
The story
HAM Cooking. Let’s fire it up.
If you’ve ever said “I don’t have time to cook tonight,” this recipe is here to argue with you. It takes two minutes. Open a jar, open a packet, put chicken in a pot. You’ve spent longer looking for the TV remote.
It works because jarred salsa is doing a lot of hidden work. It’s already got tomatoes, onions, peppers, garlic, vinegar and salt, all cooked down together. As the chicken simmers, it slowly soaks up that flavor, and the salsa turns into a saucy braising liquid. The taco seasoning brings in cumin and chili powder so it tastes like a taco night, not just a jar of salsa.
The lime at the end is what makes it taste fresh. A long cook can make flavors feel flat. A hit of acid at the end brings them back.
Make a big batch on Sunday and you’ve got tacos Monday, burrito bowls Tuesday and nachos Wednesday. That’s a plan.
HAM out.
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