Crockpot Salsa Chicken
I’m finally sold on the idea of crock pot dinners (I know what you’re thinking: “What took you so long?”).
This recipe for crock pot salsa chicken was strangely easy. Considering how good it tasted, I would have expected it to complex and labor intensive. But that was simply not the case.
This recipe was inspired by Budget Byte’s slow cooker taco chicken bowls. The end result is an extremely flavorful shredded chicken that can be used in a variety of different ways (see below).
I’m still scratching my head, trying to figure out how something so delicious could be so easy to make. But I guess that’s just the nature of slow cooker meals!
- Make chicken salsa bowls with rice, cheese, sour cream, guacamole, etc. (pictured above)
- Make chicken nachos, adding cheese, pickled jalapeños, and other appropriate toppings
- Add to a taco salad
- Use in these enchilada stacks
- Make salsa chicken sliders
- Use as a filling for burritos, enchiladas or tacos
And don’t forget to freeze any leftovers. This chicken tastes great even after it’s been frozen and reheated.
But Wait, There’s More!
- Serve this shredded salsa chicken with these homemade tortilla shells
- Top with homemade hot sauce
- Looking for another slow cooker chicken recipe? Check out this Crockpot chicken and noodles recipe, which is extremely budget-friendly!
If you are interested in discovering more cheap recipe ideas that don’t taste cheap, if you know what I mean, please stay in touch via social media (Facebook, Twitter, Pinterest). I will keep you updated on the latest recipe posts and money-saving tips, without any spam or nonsense. I promise!
- 1 1/2 lbs. boneless skinless chicken breast or chicken thighs
- 2 cups tomato salsa (16 ounce jar)
- 1 small onion, chopped
- 2 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 tablespoon hot sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon cayenne pepper
- Salt and pepper
- 2 chicken bouillon cubes
- Mix all of the ingredients together in a slow cooker. Place lid on and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- When the chicken is cooked and easily shreddable with a fork, remove from slow cooker and place in a large bowl to cool slightly. If you used skin-on chicken, remove skin before shredding. Shred chicken with two forks.
- There should be plenty of liquid left in the slow cooker. Remove all but (approximately) one cup of the liquid. You can use this liquid for soup or another use.
- Return shredded chicken to the slow cooker and let the chicken simmer in the broth for about 30 minutes.
- Remove chicken from slow cooker with a slotted spoon. See above for serving suggestions. Freeze any extra chicken for up to two months.