Crock Pot Salsa Chicken

Three ingredient Crock Pot Salsa Chicken is in my regular dinner rotation because it’s so easy & so good! Flavorful and versatile, this crockpot chicken breast recipe can be made into burritos, taco bowls, nachos, whatever you feel like!

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If you google “crock pot chicken tacos” (like I did), you’ll find a ton of variations on the recipe. Now mine will be one you find (or just did).

Some versions have only two ingredients – chicken and salsa. Mine has three, with a few optional additions.

Before we get to the optional additions/accessories to the salsa chicken, let’s talk about the salsa!

Using a good one, preferably this homemade salsa, makes the recipe that much better. If you’ve ever been to On the Border, this copycat salsa will taste familiar. It’s made right in the blender and so easy.

The third ingredient is taco seasoning. I like to make my own because you control the quality of ingredients, the level of spice, and it’s cheap!

OPTIONAL ADDITIONS TO CROCK POT SALSA CHICKEN

• Corn – if desired, you can add 1/2 cup of frozen corn to the slow cooker.
• Black Beans – add a can of rinsed black beans to the slow cooker for additional flavor & protein.
• Burrito size or taco size tortillas
• Sour cream
• Shredded lettuce
• More salsa
• Diced tomatoes
• Shredded Mexican blend cheese
• Cilantro Lime Rice
• Tortilla chips
• Homemade guacamole

WAYS TO ASSEMBLE THE CROCK POT SALSA CHICKEN

Tacos or burritos – easy peasy. Just add the shredded chicken to a tortilla, add your toppings of choice, roll it up and eat it.

To make them even better, take it a step further and make it a grilled stuffed burrito by putting the rolled burrito seam side down into a heated frying pan for a few minutes to make it toasty.

Naked burrito bowls – if you’re trying to cut down on carbs or just don’t feel like having a tortilla, pile all the components – rice, lettuce, tomatoes, salsa, cheese, sour cream, and shredded chicken – into a bowl.

Nachos – spread some tortilla chips onto a platter then pile on the toppings!

This recipe is in our regular rotation because not only is it easy to prepare when you’re short on time, the possibilities are endless. You can make rice bowls, burritos, nachos, tacos – make each member of your family happy!

RECIPES THAT PAIR WELL WITH CROCK POT SALSA CHICKEN

Cilantro Lime Rice – really easy and really good, this rice makes the perfect side dish or base for a burrito bowl.
Copycat On The Border Salsa – if you like restaurant salsa, you’ll love this homemade version that you throw together in the blender.
Homemade Taco Seasoning – control the ingredients and level of spice in this homemade taco seasoning that is also cheap!

Crock Pot Salsa Chicken

Three ingredient Crock Pot Salsa Chicken is in my regular dinner rotation because it's so easy & so good! Flavorful and versatile, this slow cooker chicken can be made into burritos, taco bowls, nachos, whatever you feel like!

5 from 1 vote

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Prep Time 5 mins

Cook Time 4 hrs

Total Time 4 hrs 5 mins

Course Main Course

Cuisine Mexican

Servings 4 -6 servings

Calories 118 kcal

Ingredients

  

1x2x3x

• 3 boneless skinless chicken breasts just over a pound
• 1-2 Tablespoons homemade taco seasoning
• 10-16 oz salsa

Optional Additions

• frozen corn
• Burrito size or taco size tortillas
• Tortilla chips
• Mexican blend shredded cheese
• Salsa
• Sour cream
• Lettuce
• Rice

Instructions

 

• Cut chicken into large pieces and put into the crock pot.
• Sprinkle both sides with taco seasoning then top with salsa.
• Cover & let cook for 3-4 hours on high.
• Stir it up then shred with a fork. It'll fall apart easily.
• Assemble!

Nutrition

Serving: 1gCalories: 118kcalCarbohydrates: 5gProtein: 19gFat: 2gCholesterol: 54mgSodium: 648mgPotassium: 515mgFiber: 1gSugar: 2gVitamin A: 425IUVitamin C: 2.6mgCalcium: 25mgIron: 0.6mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published March 21, 2012