Slow Cooker Salsa Chicken

Chicken slow cooked in salsa with cumin and chili powder, then shredded for tacos, burritos, nachos and rice bowls. Just five minutes of work; serves 6.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 5 min
  • Cook 4 hr
  • Total 4 hr 5 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Shredded slow cooker salsa chicken in a bowl with rice, beans and avocado

Three ingredients and five minutes in the morning: chicken, a jar of salsa and a few spices. By dinner it shreds into juicy, flavorful filling.

Use it in tacos, burritos, quesadillas, nachos or over rice with beans and avocado.

Instructions

  1. Load the slow cooker. Put the chicken in the slow cooker, sprinkle with the cumin, chili powder, garlic powder and salt, and pour the salsa over the top.
  2. Cook. Cover and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours, until the chicken reaches 165°F and shreds easily.
  3. Shred. Shred the chicken in the pot with two forks and stir it into the sauce. Stir in the lime juice.

Nutrition per serving (estimated)

250Calories
7 gCarbohydrates
2 gFiber
5 gNet carbs
30 gProtein
11 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugar

Tips

  • Thighs stay juicier if the chicken will sit on warm for a while.
  • Freeze portions in the sauce for quick weeknight tacos.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days. Freeze portions in the sauce for quick weeknight tacos, up to 3 months.

Questions about this recipe

Can I put frozen chicken in the slow cooker?
No. Thaw it first; frozen chicken stays too long in the temperature range where bacteria grow.
Is salsa chicken gluten-free?
Most jarred salsas are gluten-free; check the label.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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