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This chicken is versatile and easy to make. It freezes great, so you can make in advance and defrost for an easy weeknight dinner. I usually keep some of this on hand in the freezer in case I don’t feel like cooking. If you don’t have a jar of salsa, you can use a can of Ro-Tel or even just petite diced tomatoes and some dried minced onion. The chicken comes out juicy, but don’t worry if yours is a bit dry. Mixing everything back together in the slow cooker will take care of any dryness.
I usually make my own taco seasoning since I tend to use a lot of it. One packet of taco seasoning is about two tablespoons.
Slow Cooker Salsa Chicken
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups salsa
- 2 tbsp taco seasoning (2 tbsp is about 1 packet)
Instructions
- Place chicken breasts in slow cooker. Top with taco seasoning first, then salsa.
- Cook on low for 6 hours or high for 3 hours until chicken is cooked through.
- Remove chicken from slow cooker. Shred with a fork.
- Return chicken to slow cooker and stir to combine.
- Keep warm until serving, or transfer to refrigerator or freezer if making in advance.
Step-By-Step Photos
Place chicken breasts in slow cooker. Top with taco seasoning first, then salsa. Cook on low for 6 hours or high for 3 hours until chicken is cooked through. Remove chicken from slow cooker. Shred with a fork.
Return chicken to slow cooker and stir to combine.
Keep warm until serving, or transfer to refrigerator or freezer if making in advance.
I love opening my bloglovin account and finding a new post of yours. This one looks so good!
I’m so glad you look forward to my posts! I usually try to keep at least a batch of this in my freezer at a time because it’s super easy to thaw and use for tacos when I forget to plan something in advance.