This is a very easy slow-cooker salsa chicken recipe that makes a versatile meal. It tastes similar to the chicken utilized in Mexican eating places of their chicken taco salads. My youngsters eat it plain, however I prefer it on a massive salad with avocado and bitter cream!
Crock pot salsa chicken has the flavors of a fajita and tastes great in salads, quesadillas, or on high of burrito bowls. This straightforward recipe is of course gluten-free and makes for a easy weeknight dinner. We’ll typically eat it for a fast lunch too.
This recipe freezes and reheats extraordinarily nicely for simple meal prep. It makes a great packed lunch or will be doubled for a fast meal later. I prefer to pack it as a mason jar salad by putting some on the backside of a quart mason jar. Top it with bitter cream, salsa, cheddar cheese, avocado, and lastly, lettuce. Dump it upside down for a 2-second salad on the go.
Salsa Chicken Ingredients
This chicken dinner is very easy and entails some shredded chicken, spices, and a jar of salsa. I’ve listed out all of the spices within the recipe, however you may even use 3 Tablespoons of homemade taco seasoning combine as an alternative for quicker prep. Our household makes use of chicken breast since that’s what I normally have readily available, however skinless chicken thighs additionally work and add more taste.
For an Instant Pot model use the recipe under however add 1 cup of chicken broth whereas cooking. For frozen chicken prepare dinner for quarter-hour and do a natural strain launch. If utilizing thawed chicken scale back the cooking time to 10 minutes with a natural strain launch.
What to Eat With Salsa Chicken
You can eat the salsa chicken as is with a facet of veggies (or salad) or use it because the protein in different dishes. Here are a few concepts:
This recipe is straightforward but it surely actually isn’t boring! Here are some concepts for what to combine in or high your salsa chicken.
- black beans or pinto beans
- cilantro
- diced jalapenos
- stir in some cream cheese
- top with guacamole
- add a squeeze of lime juice
There are so many alternative methods to serve this chicken that I don’t simply get drained of it. To save on time I’ll typically make a massive batch on the weekend. Then I can reheat it and use it in several dishes all through the week. Like enchiladas for supper on Monday, then salsa chicken salad on Wednesday. Mix and match the toppings for even more selection!
Crockpot Salsa Chicken Recipe
This straightforward chicken recipe is straightforward to make and actually versatile. Enjoy it plain, on high of salad, or because the protein for different dishes.
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Put the boneless skinless chicken breasts (or thighs) in a gradual cooker and sprinkle with all of the spices.
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Pour the salsa over the chicken.
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Cook on low for 7-8 hours till tender.
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Shred the cooked chicken with forks earlier than serving.
Nutrition Facts
Crockpot Salsa Chicken Recipe
Amount Per Serving (1 cup)
Calories 196
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg32%
Sodium 1247mg54%
Potassium 722mg21%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 33g66%
Vitamin A 463IU9%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based mostly on a 2000 calorie diet.
- Serve barely cooled chicken over salad with desired toppings equivalent to avocado, bitter cream, shredded cheese, and extra salsa.
- Store any leftovers in an hermetic container within the fridge for up to at least one week.
What are your favourite toppings for salsa chicken? Leave a remark and let me know!
