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Chicken and Salsa Crockpot

A simple, flavorful dish that cooks while you go about your day. Perfect for busy weeknights and customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 jar salsa (16 oz)
  • 1 packet taco seasoning
  • 1 can black beans (optional) Can be added for extra protein and fiber.
  • 1 cup corn (optional)
  • Tortillas or wraps for serving For serving the shredded chicken.
  • Toppings like cheese, avocado, and cilantro Customize with your favorite toppings.

Method
 

Preparation
  1. Place the chicken breasts in the crockpot.
  2. Pour the salsa over the chicken.
  3. Sprinkle the taco seasoning on top.
  4. If using, add black beans and corn to the crockpot.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  6. Shred the chicken with two forks and mix with the sauce.
Serving
  1. Serve the shredded chicken in warm tortillas or wraps.
  2. Add your favorite toppings like cheese, avocado, and cilantro for extra flavor.
  3. Optional: Serve with a side of rice or salad for a complete meal.

Notes

For extra flavor, add chopped onions or bell peppers to the crockpot. For spice, use salsa with jalapeños or add crushed red pepper flakes. Keep remnants in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.