I have been meaning to share this salsa recipe for a while. I use Salsa Chicken in a lot of different dishes. It’s a pretty a common recipe but I wanted to share since I will refer to it in some of my posts. It’s a nice healthy protein and you couldn’t ask for anything easier. I just love how versatile it is.
I like to keep some of this chicken on hand in the freezer or even make some for the week. I have made everything from enchiladas, quesadillas, taco salads, stuffed sweet potatoes and even chicken tortilla soup. This is very simple and it’s a great base to several different meals. You will need a crockpot for this recipe. Also, I strongly recommend getting crockpot liners to use. It makes clean up a breeze.
Keep an eye out for some recipes with this chicken soon!
6-8 thick chicken breasts, boneless and skinless
1- large jar salsa
1- packet low sodium taco seasoning
1/2-3/4 water (optional, see notes below)
Directions: In a crockpot add in chicken breasts and sprinkle over taco seasoning and then top with salsa. Cook on low 8-10 hours or on high 4-6. About 1 hour before it’s ready, shredded the chicken and put back into the crockpot to finish off cooking the last hour. This will make the chicken very juicy and moist. Once completed save chicken or use right away.
Notes: Try and get thicker chicken breasts for the crockpots. Smaller or thinner breasts may come out slightly dry. If you have smaller chicken pieces reduce the cook time. This freezes well. Add some to a freezer container and add some extra liquid from the crockpot and freeze. I also didn’t add water to the crockpot. The chicken should make enough liquid. If you feel that the salsa is starting to burn along the sides add in about