Healthy+ low-fat recipe for Crockpot Salsa Chicken. This 2-ingredient shredded chicken is perfect for using in enchiladas, tacos, burrito bowls, soups, casseroles and more. A meal-prep favorite for batch-cooking a lot of protein at once!
- 1 16-oz jar of mild salsa
- 4–6 chicken breasts, boneless and skinless
- SLOW COOK: Place the chicken breasts in the bottom of the slow cooker. Cover in salsa. Set slow cooker on high. Cover and cook for 4 hours (see notes for cooking on low).
- SHRED CHICKEN: Using two forks, pull the cooked chicken into shredded pieces. You can either do this right in the pot, or you can remove to a flat surface (like a cutting board) and shred on that if that is easier. Stir until it has soaked up the salsa + cooking juices.
You can also cook these on low for 6 hours but I find this makes the chicken a little too wet and thinly shredded for my liking, four hours seems to produce more substantial pieces with the best texture.
You can cook either 4-6 chicken breasts, depending on your weekly protein + meal prep needs. It will cook fine with 6 for the same amount of time, but if you’re looking for a stronger flavor then add another half jar of salsa.
I used red salsa for this recipe but have also had delicious results using salsa verde – the tomatillo flavor of green salsas works just as great!
- Serving Size: 1 serving