An easy slow cooker salsa chicken recipe – perfect for meal prep and busy weeknights!
- 2 pounds boneless, skinless chicken breasts (about 4 large chicken breasts)
- 1 cup of your favorite salsa
- Toss chicken and salsa together in a slow cooker.
- Cook on low for 6-8 hours until chicken is tender and cooked through.
- Remove lid and let chicken cool for 10 minutes or so before shredding (so we don’t burn ourselves!)
- Use two forks to shred the chicken right in the crockpot. The chicken will absorb any liquid in the pot as you shred it – no need to drain any of the liquid.
- Serve immediately or let chicken cool completely before transferring to airtight containers. Store in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.
Chicken cuts: We use boneless, skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs or bone-in chicken if you prefer. Always make sure your chicken is cooked to an internal temperature of 165 degrees for safety.
To scale this recipe for a crowd, use as many chicken breasts as you like – just plan to use about 1/4 cup of salsa per chicken breast. With more chicken, you may also have to extend the cook time – so keep an eye on it and make sure to test the internal temperature before serving.
Freezing and storing shredded chicken. This chicken will last 3-4 days in an airtight container in the fridge or 3-4 months in the freezer without losing flavor. You can freeze in portion sized helpings or a larger container – just remove the chicken to the fridge the day before you plan to use it so it can defrost.
In a hurry? Cook chicken on high heat (instead of low) for 3-4 hours. The chicken will typically be cooked through after 3 hours, but the additional hour of cooking time makes it much easier to shred.
Keywords: crockpot, meal planning, meal prep