This crockpot salsa chicken is just too easy. And during stressful or late night work weeks, this is exactly the kind of homemade, low-effort dinner I can commit to. Generally we use the salsa chicken for tacos (hard or soft), but it is also perfect for enchiladas, nachos, salads, and more. We usually use some of Eddie Huber’s famous homemade salsa or Rotel so feel free to use your own personal favorite salsa. Anything works here.
It’s also a great recipe to double (or triple) for a big group dinner and set up a create-your-taco-bar for your guests. Leftover chicken can also be frozen for future recipes.
CROCKPOT SALSA CHICKEN TACOS
- Yields: 4-6 servings
- 1.5 lb boneless, skinless chicken breasts
- 16 oz. jar of your favorite salsa
- 1 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 1/4 tsp. oregano
- 1/4 tsp. cayenne
- sea salt and freshly ground pepper
- For tacos: hard shells or soft flour/corn tortillas (or lettuce mix if you prefer a salad)
- Suggested taco toppings: shredded cheese, salsa/pico de gallo, avocado/guacamole, sour cream, shredded lettuce, cilantro, etc.
- Salt and pepper both sides of your chicken breasts. In the base of your crockpot, add half of your salsa. Then add the chicken breasts, remaining salsa, and all seasonings. Stir to mix and set the crockpot on HIGH for 4 hours or LOW for 8 hours.
- Once the time is up, the chicken will easily shred with a fork. Depending on your favorite brand of salsa, you may have some extra tomato liquid. If you shred the chicken about 30 minutes to an hour before, I find a lot of the liquid gets absorbed by serving time. Either way, you can serve the chicken with a slotted spoon to leave any remaining liquid behind preventing soggy tacos.