Go Back
chicken taco on plate, close up
Print Recipe
5 stars from 1 review

2 Ingredient Crockpot Salsa Chicken

Make Crockpot Salsa Chicken with two easy ingredients and very little clean up. Delicious for tacos, nachos, quesadillas, and more!
Author: Donna Elick
Servings: 8
Prep Time2 minutes
Cook Time4 hours
Total Time4 hours 2 minutes

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 16 ounces your favorite salsa
  • salt and pepper to taste

Instructions

  • Place chicken breasts on the bottom of the slow cooker. Pour salsa over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch.
  • Serve and enjoy!

Notes

My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
I prefer my Easy Blender Salsa Recipe and Rojo's Fire Roasted Medium Salsa.

Nutrition

Serving: 1 | Calories: 146cal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 503mg | Sugar: 2g | Fiber: 1g | Calcium: 22mg | Iron: 1mg