Description
This Crockpot Salsa Chicken Recipe is a delicious and easy Mexican-inspired dish made with tender shredded chicken cooked in salsa and taco seasoning. Serve it with fresh cilantro and lime wedges for a burst of flavor!
Ingredients
Units
Scale
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 2 tsp. taco seasoning mix
- 2 cups chunky red salsa, divided
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Arrange Chicken: Place chicken breasts in a single layer in the slow cooker and sprinkle taco seasoning over them.
- Add Salsa: Pour 1 cup of salsa over the chicken, cover, and cook on high for 3 hours or low for 6-8 hours.
- Shred Chicken: Shred the cooked chicken, add remaining salsa, and toss to combine.
- Garnish and Serve: Garnish with cilantro and serve with lime wedges.
Notes
- Use fresh lime juice for the best flavor.
- Adjust salsa amount for desired sauciness.
- Check chicken temperature for safety.
- Leftovers can be refrigerated for up to 4 days or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg