Crock Pot Salsa Chicken

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Crock Pot Salsa Chicken is juicy, tender, and easy too - all you need is chicken, salsa, and taco seasoning. Use the shredded, slow cooker chicken in tacos, nachos, salads and more!
FULL RECIPE HERE 👉🏼 iowagirleats.c...
Crock Pot Salsa Chicken
Serves 4-6
INGREDIENTS:
2lbs chicken breasts
16oz jar salsa
For the Homemade Taco Seasoning:
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
DIRECTIONS:
1. Place chicken breasts into the bottom of a 6-quart crock pot then sprinkle on Homemade Taco Seasoning ingredients and pour in salsa. Stir to combine then cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the chicken shreds easily with two forks. The shredded chicken will soak up the cooking liquid as it sits.
2. Use as desired.
NOTES:
- I like Clint's Mild Salsa, which is gluten free.
- You may use 2 Tablespoons of my Large Batch Homemade Taco Seasoning Mix in place of the blend listed above. iowagirleats.c...
- Feel free to use boneless, skinless chicken thighs - or a mixture of these and chicken breasts - to equal 2lbs.
- To store: cool the shredded chicken then scoop into a storage container with an airtight lid and refrigerate for 3-4 days.
- To freeze: cool the shredded chicken then scoop into a gallon-size freezer bag, remove the air, seal, and freeze flat for up to 6 months. Thaw in the refrigerator.
- To make freezer meal packs: add the uncooked ingredients into a gallon-size freezer bag then remove the air, seal, and freeze flat for up to 6 months. Thaw completely in the refrigerator before following recipe directions.
How to use the shredded salsa chicken:
Nachos: dollop tortilla chips with shredded chicken and cheese then melt in the oven and load up with your favorite toppings.
Tacos: fill crunchy taco shells with shredded chicken then add your toppings.
Enchiladas: use the flavorful salsa chicken as the filling in Chicken Enchiladas.
Burritos: roll salsa chicken with cooked rice, beans, salsa, and cheese in your favorite large tortilla.
Tostadas: toast corn tortillas then spread with Creamy Pinto Beans, the shredded salsa chicken, and shredded cheese. Melt then dollop with guacamole.
Soups: add the tex-mex chicken to Restaurant-Style Chicken Tortilla Soup to save yourself a step.
Salads: chill the shredded chicken then add to lettuce with shredded cheese, black beans, tomatoes, green onions, and tortilla strips. Serve with a mixture of equal parts salsa and ranch dressing.
Burrito Bowls: pair the shredded chicken with cilantro lime rice, black beans, and all the fresh fixins.
Quesadillas: pair with shredded cheese and tortillas then crisp to a golden crunch. Dip in a mixture of equal parts salsa and guacamole.
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[@kimberlysusie701]

Oh, the possibilities are endless! Your seasoning mix looks so good. 🔥 ❤

[@IowaGirlEats]

Thank you! This really is such a versatile recipe!

[@glendaharding4884]

Yum, looks delicious!!

[@IowaGirlEats]

Thank you so much - it really is!

[@hola6164]

Hi! Miss seeing you. Hope all is well in Iowa. This is a great recipe for me being a empty nester in hot as he double hockey stick San Antonio. I need to move back to iowa. ❤

[@IowaGirlEats]

Aww, the Midwest would welcome you back with open arms! :D