Go Back

Slow Cooker Salsa Chicken

This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 1276.6 kcal

Equipment

  • 1 Slow Cooker Essential for 'set it and forget it' cooking.
  • 1 Chef's knife For prepping vegetables.
  • 1 Cutting Board For safe and efficient vegetable preparation.
  • 1 Measuring Cups and Spoons For accurate ingredient measurements.
  • 2 Forks For shredding the cooked chicken.

Ingredients
  

Main

  • 2 pounds skinless boneless chicken
  • 2 tablespoons taco seasoning mix
  • 1 cup diced tomatoes with habaneros such as RO*TEL® Hot
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup shredded carrot
  • 1 cup prepared salsa
  • ¼ cup water

Instructions
 

  • Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
  • Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
  • Shred the chicken with 2 forks and stir with the salsa mixture.

Notes

1. To elevate the flavor, consider a quick sear of the chicken breasts in a hot pan for 2-3 minutes per side before adding them to the slow cooker. This caramelization adds a deeper, richer base.
2. Adjust the heat level by choosing a mild or hot salsa. For an extra bright finish, stir in the juice of one lime and a generous handful of fresh chopped cilantro just before serving.
3. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Avoid overcooking, which can lead to dry chicken. The 6-8 hour range on low is ideal for tenderness.
4. This shredded chicken is incredibly versatile. It makes an excellent filling for tacos, burritos, quesadillas, or as a protein base for rice bowls and salads.