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Meal Instructions

Specimen #0056·SLOW COOKER·Dead Simple

3-Ingredient Slow Cooker Salsa Chicken

Tender, juicy Mexican shredded chicken made with just chicken breast, chunky salsa, and taco seasoning for effortless tacos, burritos, and bowls.

Cook temp

LOW

Total time

REST

Serves

PULL AT

165°F

Ingredients

2 lbs Boneless Skinless Chicken Breasts — fresh or frozen

16 oz Chunky Tomato Salsa — 1 jar, mild or medium

1 packet Taco Seasoning — 1 oz / 3 tbsp

1 set Tortillas, Rice, or Nachos — for serving

Equipment

Slow Cooker

Two Forks

DirectionsGet to the point

1Place 2 lbs chicken breasts (fresh or frozen) in the slow cooker.

2Sprinkle 1 packet taco seasoning and pour 1 jar (16 oz) chunky salsa over top.

3Cover and cook on LOW for 4 hours (or 5 hours if starting from frozen).

4Shred chicken with two forks directly in the cooking juices.

Dad pro tip

The lowest-effort meal on the entire website: 3 ingredients, 60 seconds of prep, and works straight from frozen rock-hard chicken breasts when you forgot to thaw meat in advance. Makes meal prep for the entire week.

Kid adjustment

Use mild salsa. Serve in soft flour tortillas with shredded cheese and sour cream.

Reheat

Reheat shredded chicken in microwave for 60 seconds with 1 spoonful of juices.

BASIS: Crock-Pot 6-Qt 4-hour LOW test (fresh or frozen chicken); USDA FSIS 165°F standard.210 kcal · 34g protein · 6g carbs · 4g fat
USDA FoodData Central #171077

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3-Ingredient Slow Cooker Salsa Chicken