Crock Pot Salsa Chicken

5 from 1 vote

Easy Crock Pot Salsa Chicken is tender, juicy, and full of zesty, smokey flavor from just 4 ingredients. It's an easy recipe and absolutely delicious in chicken tacos, salads, and sandwiches, spooned over rice, or stuffed into baked sweet potatoes.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American

Servings:

Calories: 143kcal

Author: Cara Lanz

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons fresh lime juice
4 tablespoons chicken taco seasoning homemade or store-bought
½ cup salsa
¼ cup chopped cilantro or parsley, optional

Instructions

Spray the slow cooker with nonstick spray. Place the chicken thighs in a single layer in the Crock Pot.
Add the lime juice and sprinkle the chicken taco seasoning over the chicken. Pour the salsa evenly over the top of the chicken.
Cook on high for about 2 hours or until the chicken reaches an internal temperature of 165.
Shred the chicken with two forks on a cutting board or in the slow cooker. Or use a hand mixer to shred the chicken right in the slow cooker.
Stir the shredded chicken with the cooking liquid and warm on low heat for 30 minutes to let it absorb the flavorful juices.
If desired, stir in ¼ cup chopped cilantro or parsley.
Serve in warm corn or flour tortillas and your favorite taco toppings.
Or use to make enchiladas, nachos, quesadillas or spoon over rice or baked sweet potatoes.

Notes

HOW TO STORE. Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days.

HOW TO FREEZE. Freeze cooled chicken in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator.

HOW TO REHEAT. Reheat in a covered bowl in the microwave for 1-2 minutes or in a small saucepan on the stovetop until warmed through. Add a little salsa, water, or chicken broth, if it seems dry.

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