Salsa Chicken
Chicken and a jar of salsa — Crockpot Salsa Chicken, Queso Salsa Chicken & Rice, Shredded Salsa Chicken, Mango Salsa Chicken — for busy weeknights.
★ lunch
lunchIngredients
- 1.5 TB Salt
- 1 TB Pepper
- 2 Chicken breast
- 1 Jar Salsa
- 1/2 onion White onion
Instructions
- 1Place half jar of salsa in crockpot
- 2Place chicken breast and sliced onion in crockpot
- 3Season with salt, pepper and other seasonings of choice
- 4Pour remaining salsa over top
- 5Cook on high 3-4 hours or low 5-6
- 6Shred and enjoy! Use on salads, bowls, tacos etc!
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Open in Pepper →Two Ingredients And Dinner Is Done
Chicken breast and a jar of salsa is about as close to a free dinner as it gets. The salsa does the seasoning, the sauce, and the moisture all at once, and you end up with shredded chicken that goes in tacos, over rice, or straight into a bowl.
Cooks on Pepper reach for these on the nights nobody planned ahead — chicken still half-frozen at 5 p.m., or a slow cooker they can load up before work and forget about until dinner.
Every recipe here is built on that same easy start. Crockpot Salsa Chicken keeps it to salt, pepper, and chicken; Queso Salsa Chicken & Rice makes it a one-pan meal; Shredded Salsa Chicken leans on Sazón and adobo; Mango Salsa Chicken adds cabbage slaw; and Salsa Chicken Tacos Freezer Meals stacks black beans and corn in the bag for later.
Quick Tips
- 1
Use chunky salsa
Thin, watery salsa leaves you with soup. A 16 oz jar of chunky salsa clings to the chicken and gives you a real sauce after shredding.
- 2
Shred right in the pot
Pull the chicken apart with two forks in the cooking liquid so it soaks the salsa back up, about 2 minutes of work.
- 3
Cook low and slow
Chicken breast goes tender at 4 hours on low in the slow cooker; on high it can tighten up and dry out by hour 3.
- 4
Season the chicken first
Sprinkle salt, pepper, or a taco seasoning packet directly on the chicken before the salsa goes on so the meat itself has flavor.
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