Slow Cooker 3-Ingredient Salsa Chicken
This easy, flavorful dish is a go-to for busy weeknights! With just three simple ingredients, it’s a versatile recipe that works perfectly for tacos, burritos, salads, or even as a main dish paired with rice and veggies. The slow cooker does all the work, giving you tender, juicy chicken that’s bursting with flavor.
Prep Time: 5 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours 5 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 jar (16 oz) of your favorite salsa
- 1 packet of taco seasoning
Directions
- Prepare the Chicken:
- Place the chicken breasts at the bottom of your slow cooker.
- Season and Add Salsa:
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the salsa over the top, ensuring the chicken is fully covered.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Use two forks to shred the chicken directly in the slow cooker. Mix it well with the salsa and juices.
- Serve:
- Serve hot with your favorite sides, or use the shredded chicken as a filling for tacos, burritos, quesadillas, or salads.
Variations & Tips
-
Milder Flavor:
Use mild salsa and reduce the amount of taco seasoning. -
Add Heat:
Stir in chopped jalapeños, a pinch of cayenne pepper, or hot sauce for a spicy kick. -
Boost Nutrition:
Add a can of black beans, pinto beans, or corn during the last hour of cooking for added texture and flavor. -
Creamy Option:
For a richer dish, mix in 4 oz of cream cheese or 1/2 cup of sour cream before serving. -
Alternative Proteins:
Swap chicken breasts with chicken thighs for extra juiciness, or try pork shoulder for a pulled-pork style dish.
Serving Suggestions
-
Classic Tacos:
Serve in warm tortillas with shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream. -
Rice Bowl:
Pair the salsa chicken with fluffy white or brown rice, black beans, and your favorite toppings like avocado and cilantro. -
Loaded Nachos:
Spread tortilla chips on a baking sheet, top with salsa chicken, shredded cheese, and bake until bubbly. Garnish with jalapeños and sour cream. -
Salad Topping:
Add the shredded chicken to a bed of greens, corn, beans, and avocado for a protein-packed salad.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but the cooking time may need to be increased slightly. Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
2. How long will leftovers last?
Leftover salsa chicken can be stored in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze salsa chicken?
Absolutely! Let the chicken cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
4. What can I use instead of taco seasoning?
You can make your own blend using chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt.
5. Can I make this dish spicier?
Yes! Use a spicy salsa, add chopped jalapeños, or include a dash of your favorite hot sauce for extra heat.
6. What if I don’t have a slow cooker?
You can bake this dish in a covered baking dish at 375°F (190°C) for about 40-50 minutes, or until the chicken is fully cooked and tender.
This Slow Cooker 3-Ingredient Salsa Chicken is a game-changer—simple, delicious, and incredibly versatile. It’s sure to become a family favorite!