Crockpot Salsa Chicken
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt (plus more to taste)
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 cup corn (canned or frozen (optional))
- 1 jalapeño (seeded and finely diced (optional))
- Juice of 1 lime
Method
- Place chicken breasts in the bottom of the slow cooker. Season with salt and taco seasoning. Pour salsa over the chicken and spread evenly. Sprinkle the corn and jalapeno if using.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, or until the chicken is cooked through and tender, and reaches an internal temperature of 74°C (165°F).
- Shred chicken directly in the slow cooker using two forks, or remove to a cutting board, shred, and return to the sauce. Stir in lime juice and adjust seasoning if needed.
- Serve warm with rice, tortillas, or over salad, and garnish with fresh cilantro if desired.