Ingredients
Chicken
- 2 pounds boneless, skinless chicken breast (or chicken thighs)
Seasoning
- 2 tablespoons taco seasoning
Sauce
- 16 ounces salsa (1 jar)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot, evenly distributing them to create a single layer for uniform cooking.
- Season the Chicken: Sprinkle the taco seasoning evenly over the chicken to infuse it with rich Mexican-inspired flavors.
- Add Salsa: Pour the entire jar of salsa over the seasoned chicken, ensuring all pieces are well coated to create a flavorful cooking liquid.
- Cook Slowly: Cover the crockpot with its lid and cook on the low setting for 3 to 3½ hours, or until the chicken is fully cooked and tender enough to shred easily.
- Shred and Mix: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir it into the remaining salsa juices to absorb the flavors before serving.
Notes
- Substitute chicken thighs for a juicier and more flavorful result.
- Use mild or hot salsa depending on your spice preference.
- Serve with tortillas, rice, or over a salad for a complete meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For thicker sauce, remove the lid during the last 15 minutes of cooking to reduce excess liquid.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
