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+ servings
shredded chicken in a bowl with limes on the side, a small bowl of shredded cheddar cheese, and stack of tortillas in the corner
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5 from 8 votes

Crockpot Salsa Chicken

Super easy shredded chicken recipe that takes seconds to prep and put into the crockpot
Prep Time2 mins
Course: Main Course
Keyword: crockpot salsa chicken, easy dinner, meal prep
Servings: 10
Calories: 112kcal
Author: Star @ the skinny-ish dish

Equipment

  • 6-8 quart crockpot

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 2 cups salsa be sure you love the brand that you use- I prefer Mateo's or on the border cantina style
  • 2 tsp each smoked paprika, chili powder, and cumin (optional, but recommended for extra good flavor)
  • juice of one lime
  • salt and pepper to taste
  • cooking spray

Instructions

  • Put raw chicken breast, salsa, and, if adding, the spices into the crockpot. Cook on low for 7-8 hours or high for 4 hours.
  • Cook on low for 7-8 hours or high for 4 hours.
  • When it's finished cooking, quickly shred the chicken into peices with two forks in the salsa and juices then squeeze lime into it.
  • Let the chicken continue to cook for about 10 minutes in the salsa. Salt and pepper to taste. 
  • Spray an extra large sheet pan (or two large ones) with cooking spray. Add chicken and make sure you leave space on the pan otherwise it won't brown up.
  • Place sheet pan in the oven and broil the chicken for about 10 minutes or until a lot of the extra liquid has reduced and you have some brown and even some crispy pieces. Sprinkle fresh cilantro on top. Serve hot!
  • Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 3.5oz | Calories: 112kcal | Carbohydrates: 3g | Protein: 21g | Fat: 0.5g | Cholesterol: 52mg | Sodium: 40mg