With just 2 ingredients this recipe for Crock-Pot Easy Salsa Chicken could not be any simpler to make. Use the cooked chicken in your favorite Mexican inspired recipes!
Crock-Pot Easy Salsa Chicken
With only 2 ingredients this recipe for salsa chicken cooked in the slow cooker could not be any easier to make. Just add a couple boneless skinless chicken breasts (or thighs if you prefer dark meat) to your slow cooker (a 4 to 6 quart size works great here) and dump in 2 cups of your favorite brand of salsa.
And then you let your chicken cook for a few hours until done.
Once the chicken is done, you can eat the chicken breasts whole as part of a meal. But I like to shred or dice the cooked chicken and use it in whatever Mexican inspired dishes I want to make for my family.
Uses for Crock-Pot Easy Salsa Chicken:
- Burrito Bowls
I also like to double the recipe and use a larger slow cooker (6 quart or larger) so that I can freeze bags of the shredded chicken meat for easy meal prep on days where I don’t have a lot of time.
Just this Sunday I pulled a bag of frozen salsa chicken out, heated it up with a can of pinto beans and made chimichangas for dinner for the family. A huge hit with my teenage boys! They loved topping their chimichangas with sour cream, pico de gallo and guacamole. YUM 🙂