Crock-Pot Peach Salsa Chicken

With only two ingredients this simple & tasty recipe for Crock-Pot Peach Salsa Chicken could not be easier! Serve over rice or in burritos, tacos or nachos.

Crock-Pot Peach Salsa Chicken

This is a great recipe if you do not have time for a lot of prep work in the kitchen. Basically you just add a jar of your favorite peach salsa (I like the Trader Joe’s Smoky Peach Salsa) and dump it on top of some boneless skinless chicken breasts and let it cook away in your slow cooker.

The salsa brings just a touch of sweetness to the chicken while the salsa offers a little spiciness. Of course you can control the amount of heat by picking a mild, medium or hot peach salsa!

To serve as a dinner you can shred the chicken and serve it over cooked white or brown rice (spooning over some of the cooking liquid) or shred the meat and serve in burritos or tacos or even topping nachos.

Fantastic!

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Crock-Pot Peach Salsa Chicken Recipe

Only two ingredients in this super easy - no prep work required recipe for peach salsa chicken cooked in your slow cooker! Serve over rice or shred the chicken meat and put in burritos or tacos or even over nachos!

Print Recipe Crock-Pot Peach Salsa Chicken Recipe Only two ingredients in this super easy - no prep work required recipe for peach salsa chicken cooked in your slow cooker! Serve over rice or shred the chicken meat and put in burritos or tacos or even over nachos!

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6people
Prep Time	5minutes
Cook Time	4 - 5hours on LOW

Ingredients

• 2 pounds Boneless Skinless Chicken Breasts
• 15 ounces Peach Salsa your favorite brand

Servings: people

Ingredients 2 pounds Boneless Skinless Chicken Breasts 15 ounces Peach Salsa your favorite brand Servings: people

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6people Prep Time 5minutes Cook Time 4 - 5hours on LOW

Instructions

1. Add chicken pieces to the bottom of a 4 to 6 quart slow cooker.
2. Open jar of peach salsa and dump it over the chicken, spreading it around and between the chicken pieces with a rubber spatula.
3. Cover and cook on LOW for 4 to 5 hours or until a meat thermometer registers an internal temperature of 165°F.
4. Serve chicken pieces over cooked white or brown rice OR shred chicken meat and add to burritos, tacos or nachos.

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