Salsa Chicken

Easy slow cooker meal that has leftovers for another meal

Today, I made you some Crock-pot Salsa Chicken.

Here are some things to know about this recipe:

1. if you don't like cilantro, leave it out
2. if you don't want to make the extra for later, then this meal Serves 6 instead of 4
3. you don't have to shred the chicken - feel free to skip the shredding step and just serve the salsa over the chicken breasts or thighs

Slow Cooker Salsa Chicken

Easy slow cooker meal that has leftovers for another meal

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Print Rate

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 4 servings

Author: Meme

Ingredients

• ▢ 1.5 lb chicken breast or thighs
• ▢ 14.5 ounce can no-salt added diced tomatoes undrained
• ▢ 10 ounce can diced tomatoes and green chiles drained
• ▢ 1 large onion diced
• ▢ 2 cloves garlic minced
• ▢ ½ jalapeño seeded & minced
• ▢ 1 ½ teaspoon chili powder
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon paprika
• ▢ juice of 1 lime
• ▢ ¼ cup minced fresh cilantro plus extra for garnish

Instructions

• Put chicken, tomatoes + their juices, tomatoes & green chiles, onion, garlic, jalapeño, chili powder, cumin, and paprika into slow-cooker.
• Turn on Low and cook 6 hours.
• Take chicken out and shred with two forks. Reserve 2 cups shredded chicken for No-Cook Chicken Tostadas. Return remaining shredded chicken back to Crock-pot, stir, and add lime & cilantro.
• Cook on Low for 1 hour.
• Serve with tortillas, over lettuce, or on 100% whole wheat buns.
• This also freezes well.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

And if you're desperate for other good summertime Crock-pot recipes, try these:

Crock-Pot Pulled Pork

Crock-Pot Chicken Tacos