Crockpot Salsa Chicken is the ultimate crockpot chicken recipe. Made with simple ingredients, this flavorful Slow Cooker Shredded Mexican Chicken is a cheap, healthy, family-favorite dinner!
Spray the insert of your slow cooker with cooking spray.
Trim off any fat from the chicken breasts and then rub the taco seasoning over the chicken evenly to coat.
Place the chicken in the bottom of your slow cooker and top it with black beans and corn. Pour the salsa over the chicken, corn, and beans.
Place the lid on the crockpot and cook on Cook on LOW for 5-6 hours or HIGH for 3 hours.
Once the chicken reaches 165° F, remove the chicken to a clean cutting board and shred it with two forks. Return the chicken back to the slow cooker, along with the juice of fresh lime. Stir everything together.
Serve over rice, on tortillas, and top with cilantro, shredded cheese, sour cream, jalapenos, etc.
Video
Notes
Salsa: Be sure to use a flavorful salsa you enjoy, or switch it up and instead of traditional red salsa, use a jar or homemade salsa verde.Corn & Beans: The addition of corn and/or beans is optional. If using beans, be sure to rinse and drain the canned beans prior to adding them to the crockpot.Make It Creamy: After shredding the chicken, add 8 ounces of cubed cream cheese along with the shredded chicken back to the slow cooker. Cook on low for 20-30 minutes stirring every 10 minutes, until the cream cheese has melted into the chicken and bean mixture.Make it Spicy: Use hot or spicy salsa or 1 minced jalapeno for a bold, spicy kick of flavor.Lower-Sodium: Omit the salt in the homemade taco seasoning and use a low-sodium salsa.Storage: Store leftover, cooled shredded salsa chicken in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze the leftovers in a freezer-safe container or bag for up to 1 month.