Ingredients
Method
- Place chicken breasts into the bottom of a 6-quart crock pot.
- Sprinkle chili powder, cumin, paprika, onion powder, garlic powder, black pepper, salt, and dried oregano over the chicken.
- Pour salsa over the seasoned chicken. Stir gently to combine all ingredients.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, or until the chicken shreds easily with two forks.
- Once cooked, shred the chicken directly in the crock pot, allowing it to soak up the flavorful cooking liquid.
- Serve the shredded salsa chicken in tacos, burritos, bowls, or over rice.
Notes
- For the most tender chicken, ensure it reaches an internal temperature of 165°F (74°C) using a meat thermometer, then let it rest briefly before shredding. This prevents dry, stringy results.
- Storage: Leftover salsa chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; thaw overnight in the fridge.
- Variation: For a creamy version, stir in 4 oz of cream cheese or a splash of heavy cream during the last 30 minutes of cooking. This adds richness and a milder flavor that's great for kids. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Storage: Leftover salsa chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; thaw overnight in the fridge.
- Variation: For a creamy version, stir in 4 oz of cream cheese or a splash of heavy cream during the last 30 minutes of cooking. This adds richness and a milder flavor that's great for kids. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.