Slow Cooker Salsa Chicken
Servings: 6 people
Calories: 207kcal
This Slow Cooker Salsa Chicken is an EASY recipe made with just 5-ingredients! Use it as a filling for Chicken Tacos or Chicken Taco Lettuce Wraps.
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Equipment
Ingredients
- 1 1/2 pounds chicken breasts boneless, skinless
- 1 1/2 Tablespoons taco seasoning
- 1 jalapeno seeded and sliced
- 1 16-ounce jar salsa
- 1 onion diced
- Salt to taste (about 1 teaspoon)
For Serving:
- Butter lettuce leaves for wrapping
- Avocado for topping
- Hot sauce for topping
- Greek yogurt or sour cream for topping
- Shredded cheddar cheese for topping
- Cilantro for topping
Instructions
- Rub chicken breasts with taco seasoning and place in bottom of slow cooker.
- Spread chopped onion and jalapeno over chicken breasts. Pour salsa over top.
- Place lid on slow cooker and cook on low for 4-5 hours. (Can leave on low for up to 8 hours)
- Remove chicken breasts from slow cooker and shred with forks. Place chicken back in slow cooker and stir to combine. Season with salt, to taste.
- To serve, spread chicken on lettuce leaves and top with any desired toppings.
Notes
Variations
- Crockpot Salsa Verde Chicken: Swap out the traditional red salsa for salsa verde.
- Cream Cheese Salsa Chicken: Add an 8-oz. block of cream cheese to your slow cooker with the other ingredients.
- Instant Pot Salsa Chicken: Try my instant pot version of this recipe for an even faster way to enjoy dinner.
- Storage. Store leftovers in an airtight container in the fridge for up to five days.
- Freezing. Allow the chicken to cool completely before transferring it to a freezer safe bag or container. Freeze for up to 3 months. To enjoy, thaw in the refrigerator before reheating.
- Reheating. Reheat leftovers in the microwave or on the stovetop.
Nutrition
Calories: 207kcal | Carbohydrates: 3g | Protein: 36g | Fat: 4g | Cholesterol: 108mg | Sodium: 275mg | Potassium: 669mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 8.7mg | Calcium: 15mg | Iron: 0.8mg