Crockpot Salsa Chicken Recipe
A simple and delicious crockpot salsa chicken made with chicken breasts, salsa, and taco seasoning. The chicken cooks until tender and juicy, then shreds easily for tacos, bowls, salads, nachos, or meal prep. Perfect for busy weeknights when you want big Tex-Mex flavor with minimal effort.
Servings: 8 servings
Calories: 146kcal
Equipment
- Crockpot or slow cooker
Ingredients
- 2 pounds chicken breasts
- 2 Tablespoons homemade taco seasoning or store-bought
- ¾ cup salsa
- 10 ounce Rotel diced tomatoes and green chiles
- ½ white onion sliced
Instructions
- Lay chicken breasts in the bottom of the crockpot, or slow cooker. Sprinkle half of the taco seasoning evenly over the top, then flip the chicken and coat the other side with the remaining half.
- Add the salsa, Rotel, and sliced onions on top. Give everything a gentle stir so the chicken is nestled in the sauce.
- Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender and shreds easily.
- Transfer the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir to coat in all that saucy goodness before serving. (Optional: switch the slow cooker to ‘warm’ and let the chicken soak in the sauce for about 30 minutes to let the flavors meld.)
Notes
- Cooking more chicken? Use ¾ cup of salsa if chicken is closer to 2 pounds and 1 cup of salsa if chicken is closer to 2 ½ pounds.
- For a spicier version, use a spicy taco seasoning and "hot" Rotel.
- Chicken is fully cooked when the internal temperature reaches 165 ℉.
- If the chicken still feels firm after the cook time has passed, let it go another 20–30 minutes—slow cookers can vary.
Nutrition
Calories: 146kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 346mg | Potassium: 559mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
