If you're a flavorful over fast kinda person, then Crockpot Salsa Chicken is about to become your new favorite flexible mealtime friend. Slow cooker recipes don't get much simpler than this easy chicken and salsa - just season, "sauce," and shred.
Arrange the chicken breasts in the bottom of a 6-quart slow cooker in a single, even layer.
Sprinkle the chicken with taco seasoning, then pour the salsa and chiles (if using) over the chicken.
Cover and seal the slow cooker. Cook on high 3 hours, or low 5-6 hours, or until the chicken is very tender and can be easily shredded with the tines of a fork.
Remove the chicken breasts and shred. Return the shredded chicken to the slow cooker, then add the fresh cilantro and lime juice. Toss well, then taste for seasoning - adjust with salt, pepper, lime juice and/or cilantro until the flavor sings. Serve warm, and enjoy!
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Notes
Adjust the Spice: use hot or mild salsa with or without the chiles to adjust the spice to your preference. If making your own taco seasoning, start with 1 tablespoon of chili powder for mild spice, and up to 2 for a bigger kick.Freezing and Storing
Leftovers will keep in the fridge in a sealed container for up to 4 days.
Freeze salsa chicken in an airtight container (we use gallon ziplock freezer bags) for up to 3 months.