Crockpot Shredded Salsa Chicken

crockpot shredded salsa chicken

I’ve been on a two-ingredient kick lately (i.e. for dessert), but a dinner recipe that’s only two ingredients AND cooked in the slow-cooker…am I dreaming?! I promise, this is the easiest recipe you’ll ever throw together for dinner and it’s incredibly versatile. Plus, I heard that salsa is one of the healthiest condiments out there, so this recipe is a win-win for sure! Place chicken in the slow cooker and top with the salsa of your choice, let it cook, then shred the chicken and mix it with the leftover salsa — that’s all there is to it! Due to the short cooking time (for a crockpot recipe), I like to whip up a batch over the weekend and keep it in the fridge to use for quick lunches and dinners throughout the week. I LOVE the shredded salsa chicken as a filling for tacos and I ate the leftovers in a salad the next day. Try a fruit-flavored salsa for a sweeter dish (my favorite is Trader Joe’s spicy, smoky peach salsa) or salsa verde. The shredded salsa chicken can be used as a base for a ton of different meals:

Salsa + chicken + tacos + toppings = Taco Tuesday

Salsa + chicken + iceberg lettuce + toppings = Mexican lettuce wraps

Salsa + chicken + romaine/spinach + toppings = Mexican chicken salad

Salsa + chicken + avocado + tomato + whole wheat wrap = Mexican chicken wraps

Salsa + chicken + mac and cheese = Mexican mac and cheese

Salsa + chicken + tortillas + cheese = salsa chicken quesadillas

No matter how you eat it, the salsa infuses the chicken with a ton of flavor and the little crispy burnt pieces are the best! The hubby even proclaimed that this was the best chicken I’ve ever made. Should I be insulted that I only used two ingredients and there was no real “cooking” involved? I think not…I’ll take what I can get 🙂
crockpot shredded salsa chicken

Crockpot Shredded Salsa Chicken
Yield: 2-3 servings | Serving Size = 1/2 of recipe
Prep time: 5 minutes | Cook time: 4 hrs | Total time: 4 hrs 5 minutes

3/4 to 1 lb chicken breast tenderloins (or 2 chicken breasts)
1 and 1/2 cups salsa (of your choice)
Black pepper, to taste

Spray crockpot with non-stick cooking spray
Place tenderloins into crockpot and season with black pepper
Pour salsa over the chicken, covering completely
Set crockpot to cook on low for 4 hours
When chicken is cooked through, remove from crockpot and place on a cutting board
Shred chicken with two forks and place in a bowl or storage container
If eating immediately, place shredded chicken back into the crockpot and mix with remaining salsa
If storing, spoon out remaining salsa from crockpot into a bowl and mix together chicken and salsa. Let chicken cool completely before storing in the refrigerator.

Recipe adapted from: Eat Yourself Skinny
Photography: Lighten Up Recipes
crockpot shredded salsa chicken


11 thoughts on “Crockpot Shredded Salsa Chicken

  1. I haven’t made salsa chicken in awhile. Thanks for the reminder! And I love all the different ways you can dress it up for dinner. Great ideas!

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