Go Back

Crockpot Salsa Shredded Chicken - Easy, Flavorful, and Versatile

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 jar (16 ounces) salsa (choose mild, medium, or hot based on your taste)
  • 1 packet taco seasoning or 2 tablespoons homemade blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
  • 1/2 cup chicken broth (or water)
  • 1 tablespoon tomato paste (optional, for richer body)
  • 1–2 teaspoons honey or sugar (optional, to balance acidity)
  • 1 lime (zest and juice)
  • 1–2 cloves garlic, minced (optional, for extra punch)
  • Fresh cilantro (optional, for garnish)
  • Salt and black pepper (to taste)

Method
 

  1. Prep the slow cooker: Lightly spray the crock with oil or use a liner. This helps prevent sticking and makes cleanup easy.
  2. Season the chicken: Pat the chicken dry and sprinkle with salt, pepper, and half the taco seasoning. This starts building flavor from the inside out.
  3. Make the sauce: In a bowl, combine salsa, broth, tomato paste, remaining taco seasoning, garlic, and honey. Stir until smooth.
  4. Load the crockpot: Place the chicken in the bottom and pour the salsa mixture over the top. Make sure the chicken is mostly submerged.
  5. Cook low and slow: Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours. Low yields the most tender texture.
  6. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the crock and stir to soak up the sauce.
  7. Brighten it up: Add lime zest and juice. Taste and adjust salt, pepper, or sweetness if needed.
  8. Serve your way: Spoon into tacos, burrito bowls, lettuce wraps, quesadillas, or over rice. Garnish with cilantro if you like.