3-Ingredient Slow Cooker Salsa Chicken
The most versatile "dump and go" chicken recipe ever. Just three ingredients transform into tender, flavorful shredded chicken perfect for tacos, bowls, and salads.
Equipment
- Slow Cooker (3 to 6 quart)
- Two Forks (for shredding)
Ingredients
- 2 lbs Boneless skinless chicken thighs or breasts
- 1 jar 16 oz Chunky salsa (your favorite brand and heat level)
- 1 packet 1 oz Taco seasoning
Instructions
- Layer the Chicken: Place the chicken thighs or breasts in an even layer at the bottom of the slow cooker.
- Season: Sprinkle the taco seasoning evenly over the top of the chicken.
- Cover with Salsa: Pour the entire jar of salsa over the chicken. Do not add any extra water or broth; the chicken and salsa will provide plenty of moisture.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. (Low is recommended for the most tender results).
- Shred: Once the chicken is cooked through and tender, use two forks to shred the meat directly in the slow cooker insert. Stir well so the shredded chicken absorbs all the juices and salsa.
- Serve: Let the chicken sit in the juices for about 10 minutes after shredding to maximize flavor before serving in tacos, bowls, or salads.
Notes
- Chicken Choice: Thighs are more forgiving and won't dry out during long cook times. If using breasts, check them at the 6-hour mark (on low) to ensure they stay juicy.
- Frozen Chicken: You can use frozen chicken breasts! Just add 1-2 hours to the "Low" cook time. Ensure the chicken reaches an internal temperature of 165°F.
- Leftovers: This chicken stays delicious for up to 4 days in the fridge and freezes perfectly for up to 3 months. It’s the ultimate meal prep protein!
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