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–+ servings
Salsa chicken on tortilla with taco toppings
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5 from 1 vote

Crock Pot Salsa Chicken

Chicken breasts, a jar of salsa, and taco seasoning are all you need to make this easy shredded crockpot salsa chicken recipe!
Prep Time5 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican, tex mex
Servings: 4 -6 servings
Author: Kellie

Ingredients

  • 3 boneless skinless chicken breasts
  • 16 oz jar salsa

For the Homemade Taco Seasoning:

  • 4 tablespoons Ancho chili powder
  • 2 tablespoons ground cumin
  • 4 teaspoons cornstarch
  • 4 teaspoons kosher salt
  • 3 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground cayenne pepper
  • ½ teaspoon garlic powder

Instructions

  • Arrange the chicken breasts in the bottom of a 6-quart crock pot then sprinkle the Taco Seasoning ingredients evenly over the chicken.
  • Pour the salsa over the chicken. Stir a little bit to cover the chicken breasts completely then cover and cook on LOW for 4 hours or HIGH for 2 hours or until registers 165˚F on an instant read thermometer.
  • Shred the chicken with tongs or two forks and continue to cook for an additional 10-15 minutes. The shredded chicken will soak up the salsa.
  • Serve immediately or store in an airtight container, refrigerated for up to 5 days. Use for tacos, burritos, rice bowls and more.

Nutrition

Calories: 276kcal | Carbohydrates: 16g | Protein: 40g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 3404mg | Potassium: 1186mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4059IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 5mg