CROCKPOT CHICKEN TACOS SALSA RECIPES

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BEST CROCK POT SALSA CHICKEN RECIPE - HOW TO MAKE CROCK ...



Best Crock Pot Salsa Chicken Recipe - How To Make Crock ... image

Crockpot Salsa Chicken can be served over rice, with tortilla or corn chips, douse with cheese and throw it in the oven ... it's totally up to you!

Provided by DELISH.COM

Categories     dairy-free    gluten-free    low-carb    easy chicken    main dish    poultry

Total Time 3 hours 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 4

4

boneless skinless chicken breasts

2 tsp.

taco seasoning mix 

2 c.

chunky red salsa

Lime wedges, for serving  

Steps:

  • Arrange chicken breast in slow cooker. Sprinkle all over with taco seasoning mix. Pour 1 cup of the salsa over seasoned chicken. Cover and cook on high for 3 hours (or low for 6-8 hours). Use two forks to shred the chicken. Add remaining cup of salsa and toss to coat. 

SLOW COOKER SALSA CHICKEN RECIPE | ALLRECIPES



Slow Cooker Salsa Chicken Recipe | Allrecipes image

This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.

Provided by Carajeanne

Categories     World Cuisine    Latin American    Mexican

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 8 servings

Number Of Ingredients 8

2 pounds skinless, boneless chicken
2 tablespoons taco seasoning mix
1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
1 cup finely chopped onion
½ cup finely chopped celery
½ cup shredded carrot
1 cup prepared salsa
¼ cup water

Steps:

  • Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
  • Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
  • Shred the chicken with 2 forks and stir with the salsa mixture.

Nutrition Facts : Calories 148.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 58.5 mg, FatContent 2.4 g, FiberContent 1.5 g, ProteinContent 23.1 g, SaturatedFatContent 0.7 g, SodiumContent 539.7 mg, SugarContent 2.7 g

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