3-Ingredient Slow Cooker Salsa Chicken
This juicy shredded chicken made with fresh salsa will be your new fave go-to recipe for tacos, power bowls and super easy meal prep.
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Servings: 4
Equipment
- Crockpot
Ingredients
- 3 chicken breasts, frozen about 1.5 lbs / 0.7 kg
- ⅓ cup fresh salsa (the refrigerated kind)
- ¾ cup chicken broth
- Kosher salt to taste
Instructions
- Place frozen chicken breasts in the slow cooker.
- Top with salsa and chicken broth. Cook on low for 7 hours or high for 4 hours.
- Shred chicken with forks and season with Kosher salt if needed.
Notes
Leftovers are good in the fridge for 3-4 days.
Freeze cooked and shredded chicken in Ziplock bags for up to 3 months.
Perfect shredded chicken to make this Creamy Chicken, Black Bean and Corn Salad with.
Nutrition information is approximate and for ¼ of the recipe:
Nutrition Facts
3-Ingredient Slow Cooker Salsa Chicken
Amount per Serving
Calories
202
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
109
mg
36
%
Sodium
502
mg
22
%
Potassium
691
mg
20
%
Carbohydrates
2
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
37
g
74
%
Vitamin A
156
IU
3
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
202
Nutrition Facts