Description
A simple, hands-off slow cooker recipe using chicken breasts, salsa, and taco seasoning to create tender, flavorful shredded chicken perfect for meal prep and busy weeknights.
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breasts
- 1 jar (approx. 16 oz) medium or mild salsa
- 1 packet taco seasoning (approx. 1 oz)
- Optional: 1 can black beans or corn
- Optional: Splash of lime juice
- Optional: Chicken broth or water for adjusting consistency
Instructions
- Rinse chicken breasts under cold water and pat dry with paper towels. If breasts are very thick, pound them to an even thickness.
- Place chicken breasts in the bottom of a 6-quart slow cooker.
- Pour salsa over the chicken, ensuring they are covered as much as possible.
- Sprinkle taco seasoning evenly over the top. Do not mix yet.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until internal temperature reaches 165°F and chicken shreds easily.
- Remove chicken from the pot and place in a large bowl.
- Shred the chicken using two forks, hands (once cooled), or a hand mixer on low speed.
- Return shredded chicken to the slow cooker and stir into the cooking juices.
- Let sit for 10 minutes to absorb juices before serving.
Notes
If using frozen chicken, add 30-60 minutes to cooking time, though thawed chicken yields better texture. If sauce is too thin, leave lid off for last 30 minutes. If too thick, add splash of broth. Ensure chicken is submerged in liquid to prevent drying out. Can be stored in fridge for 4 days or frozen for 3 months.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (Low) or 3-4 hours (High)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 40
Keywords: crockpot chicken, shredded chicken, slow cooker recipe, meal prep, easy dinner, 4 ingredient recipe, healthy chicken, gluten-free