Slow Cooker Salsa Chicken Recipe - only 3 ingredients! Chicken, taco seasoning, and salsa. Effortless to make and tastes great! Use the shredded chicken for tacos, burritos, taco salad, nachos, and more! This is our family's favorite Mexican chicken recipe!
Place chicken in a 6-qt slow cooker. Sprinkle with taco seasoning and top with salsa.
Cover and cook on LOW for 4 to 6 hours.
Remove chicken from the slow cooker and shred with two forks. Return the chicken to slow cooker and toss with juices.
Notes:
If you feel that there is too much liquid in the slow cooker after the chicken cooks, you can drain it out of the crockpot.
The amount of liquid in the crock pot will depend on your chicken and the brand of salsa.
I suggest removing the chicken breasts from the slow cooker and pouring the liquid into a bowl. Add the shredded chicken back to the slow cooker and gradually add the cooking liquid until you reach the desired consistency.
You can use any boneless skinless chicken.
Boneless skinless chicken breasts, boneless skinless chicken thighs, and chicken tenderloins all work great.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Our favorite salsa is Maeto's salsa. I buy it at Walmart, Publix, Target, and Costco.
Can I freeze salsa chicken? Yes! Cook the chicken and cool it completely. Place the chicken in a freezer bag and store in the freezer for up to 3 months.
Store leftovers in an airtight container in the refrigerator for up to 5 days.