Simple but incredibly tasty is this crockpot salsa chicken. Add to rice, tortillas, salad greens, or fresh vegetables.
| Prep Time: | 5 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 5 mins |
| Servings: | 4 |
Ingredients
- 3 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (15.5 ounce) jar salsa
- 1 (4 ounce) can chopped green chile peppers
Instructions
- Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
- Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks.
- You can use any salsa you like.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 1038 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is my weeknight go to meal. I serve it on corn tostadas with sour cream, cheese and lettuce and it takes me back to Cancun every time. I double the ingredients and add chipotle peppers too.
I’ve been making this for years in a roasting pan in my oven. I put a whole family pack of chicken breasts in on a Sunday. I also put in coriander, Mexican oregano, onions and peppers in too. I keep out half to use now and half I freeze for later or I make a couple pans of enchiladas. Perfect for easy week night dinners when time is tight.
This is delicious made with a cantina style or restaurant style salsa and served over rice and corn. It also works well with canned chicken.
So simple and yummy. I’m making it again tonight to use as a filling for enchiladas.
So easy, tender and delicious! We had tacos the first night and enchiladas the second. Will definitely make again!
This is a great, simple recipe! I have been making a version with JUST chicken and salsa (your choice of heat) in the crockpot. Nothing else. After shredding, I add a bar of cream cheese! Serve over rice. Yummm!!!
Idk what happened to my review. Disappeared off the screen so let’s try this again. Go with this version. Makes very nice soft chicken tacos. I would recommend covering after it cools – do not drain ! – and put it in the fridge over night. The flavors become much more developed that way since it basically marinates until the next day. When we made leftovers, I also added a squeeze of lime juice and a little cilantro. So good. The only changes I made were to leave out the chiles ( because I’m a wimp when it comes to spicy) and using chicken tenders instead of breasts since that’s what I had. Only cooked for 4 hours and they were perfectly done. By the way, this chicken is so juicy. There’s no way it can dry out or burn in the slow cooker. Give it a try
This is a weeknight winner for sure. It’s really easy. I do recommend cooking for half an hour less than the time stated in the recipe — my mom always told me to do that with slow cooker recipes and the chicken would have been a little overcooked if I hadn’t. I added black beans and ate this in flour tortillas and it was delicious!
Loved it. I used rotisserie chicken breasts so didn’t use slow cooker. Added a can of black beans (did not have a can of roasted corn or I would have added that as well). Added some cooked quinoa, chopped onion and shredded cheese on top. Quick and healthy, thanks.
Love this simple recipe! Since I’m making it for the first time, I didn’t change anything (like I usually do). I plan to use the leftovers for empanadas or calzones. Tonight I’ll be serving the chicken with Spanish rice and sautéed peppers and onions.
We really liked it. We used it in tacos, burritos, a main dish with rice and grated cheese on top and even for breakfast on a tortilla with an egg on top. There’s only 2 of us so we can get several meals out of it. I’m allergic to cumin so I don’t use that. Even added drained black beans to use on a taco salad.
I leave out the cumin and add in a package of taco seasoning. But I love this recipe. It is super delicious and everyone loves it on taco night? Great in a taco, as part of nachos or eat straight from a bowl.
As another reviewer noted, I added a can of diced tomatoes. Also, you might want to use two tortillas when you make a soft taco with this as it is very juicy!! Mucho bueno!!
This was great for a days you just don’t want to mess around in the kitchen. Easy and taste good to. We had ours in warm white corn tortilla shells with shredded cheddar and all the fixings.
Followed the recipe exactly and it turned out great. I made some white rice with it and made burritos, will definitely make this again.
Nice, easy, quick and simple dinner for busy nights! Serve with beans and tortillas, sour cream, guacamole and shredded cheese.
This was delicious! Even my kids liked it. I used Herdez mild salsa.
My new go to! So easy, healthy and delicious. Is it a soup, a dip, a filling? Doesn’t matter, it’s good in any form. Super yummy on tortilla chips.
This was a big hit! We had it over rice. I loved how easy this was.! Will definitely make this again. Next time I may spruce it up more by adding roasted corn, black beans, shredded cheese and avocado.
This was very good! Served it on flour tortillas with grated cheese, chopped tomatoes, guac and shredded lettuce.
Added diced tomatoes and chili powder. Very tasty