Description
This low-sodium dump and go crockpot salsa chicken is easy, healthy, and perfect for busy weeknights. Just add chicken, salsa, and seasoning to the slow cooker and come back to tender shredded chicken for tacos, bowls, or meal prep.
Ingredients
Ingredients
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4 boneless, skinless chicken breasts (6–8 oz each)
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2 teaspoons low-sodium taco seasoning mix
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2 cups chunky red salsa, divided (choose low-sodium if available)
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Fresh cilantro, chopped (for serving)
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Lime wedges (for serving)
Instructions
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Place the chicken breasts in the bottom of your slow cooker, spacing them evenly.
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Sprinkle the taco seasoning evenly over both sides of the chicken.
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Pour 1 cup of salsa directly over the chicken, making sure it’s lightly covered.
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Cover and cook on HIGH for 3 hours or LOW for 6–8 hours, until the chicken reaches 165°F internally and is very tender.
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Shred the chicken using two forks right in the slow cooker.
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Add the remaining 1 cup of salsa and stir until the chicken is evenly coated and juicy .
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Sprinkle with fresh cilantro and serve with lime wedges for squeezing
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- Prep Time: 5 minutes
- Cook Time: 3 hours (high) or 6–8 hours (low)